Delectable Hermits II Recipes: A Journey Through Flavor and Tradition
Hermits II cookies, often simply called Hermits, are a delightful treat with a rich history. These spiced cookies, known for their chewy texture and complex flavor profile, are perfect for any occasion, from holiday gatherings to cozy evenings at home. The “II” designation in the name often refers to a second, potentially improved or variant, recipe compared to an earlier iteration. This blog post delves into a collection of Hermits II recipes, exploring various flavor combinations, ingredient substitutions, and baking techniques to help you create the perfect batch of these timeless cookies.
## Understanding the Essence of Hermits II
Before we dive into the recipes, let’s understand what makes Hermits II cookies so special. The defining characteristics typically include:
* **Spice Profile:** A warm blend of spices like cinnamon, nutmeg, cloves, and sometimes ginger is crucial. These spices create a comforting and inviting aroma and flavor.
* **Chewy Texture:** Achieving a soft, chewy texture is key. This is often accomplished through the use of brown sugar, molasses, and sometimes the addition of ingredients like applesauce or mashed banana.
* **Dried Fruits and Nuts:** Raisins, dates, walnuts, and pecans are common additions that contribute to the cookie’s texture and flavor complexity.
* **Molasses or Brown Sugar:** These ingredients impart a deep, rich flavor and contribute to the chewy texture.
## Classic Hermits II Recipe
This recipe serves as a foundational starting point. You can then experiment with variations and substitutions to create your unique Hermits II.
**Yields:** Approximately 36 cookies
**Prep time:** 20 minutes
**Cook time:** 10-12 minutes
**Ingredients:**
* 1 cup (2 sticks) unsalted butter, softened
* 1 cup packed light brown sugar
* 1/2 cup granulated sugar
* 2 large eggs
* 1/4 cup molasses
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1 cup raisins
* 1 cup chopped walnuts or pecans
**Equipment:**
* Mixing bowls
* Electric mixer
* Measuring cups and spoons
* Baking sheets
* Parchment paper or silicone baking mats
* Cookie scoop (optional)
**Instructions:**
1. **Preheat the Oven:** Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
2. **Cream Butter and Sugars:** In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. This usually takes 3-5 minutes.
3. **Add Eggs and Molasses:** Beat in the eggs one at a time, then stir in the molasses and vanilla extract until well combined.
4. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
5. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. **Stir in Raisins and Nuts:** Fold in the raisins and chopped walnuts or pecans until evenly distributed.
7. **Drop by Rounded Spoonfuls onto Baking Sheets:** Drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Alternatively, use a cookie scoop for uniform sizes.
8. **Bake:** Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies should be slightly soft to the touch.
9. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
## Spiced Apple Hermits II
This variation incorporates applesauce for extra moisture and apple pie spice for a cozy fall flavor.
**Yields:** Approximately 36 cookies
**Prep time:** 25 minutes
**Cook time:** 10-12 minutes
**Ingredients:**
* 1 cup (2 sticks) unsalted butter, softened
* 3/4 cup packed light brown sugar
* 1/4 cup granulated sugar
* 2 large eggs
* 1/4 cup molasses
* 1/4 cup unsweetened applesauce
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 tablespoon apple pie spice (or a combination of cinnamon, nutmeg, allspice, and ginger)
* 1 cup raisins
* 1/2 cup chopped walnuts or pecans
* 1/2 cup chopped dried apples (optional)
**Equipment:**
* Mixing bowls
* Electric mixer
* Measuring cups and spoons
* Baking sheets
* Parchment paper or silicone baking mats
* Cookie scoop (optional)
**Instructions:**
1. **Preheat the Oven:** Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
2. **Cream Butter and Sugars:** In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.
3. **Add Eggs, Molasses, and Applesauce:** Beat in the eggs one at a time, then stir in the molasses, applesauce, and vanilla extract until well combined.
4. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, salt, and apple pie spice.
5. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. **Stir in Raisins, Nuts, and Dried Apples (optional):** Fold in the raisins, chopped walnuts or pecans, and dried apples (if using) until evenly distributed.
7. **Drop by Rounded Spoonfuls onto Baking Sheets:** Drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Alternatively, use a cookie scoop for uniform sizes.
8. **Bake:** Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies should be slightly soft to the touch.
9. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
## Chocolate Chip Hermits II
Adding chocolate chips to Hermits II creates a delightful twist, appealing to chocolate lovers.
**Yields:** Approximately 36 cookies
**Prep time:** 20 minutes
**Cook time:** 10-12 minutes
**Ingredients:**
* 1 cup (2 sticks) unsalted butter, softened
* 1 cup packed light brown sugar
* 1/2 cup granulated sugar
* 2 large eggs
* 1/4 cup molasses
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1 cup raisins
* 1 cup chopped walnuts or pecans
* 1 cup chocolate chips (semi-sweet or milk chocolate)
**Equipment:**
* Mixing bowls
* Electric mixer
* Measuring cups and spoons
* Baking sheets
* Parchment paper or silicone baking mats
* Cookie scoop (optional)
**Instructions:**
1. **Preheat the Oven:** Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
2. **Cream Butter and Sugars:** In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.
3. **Add Eggs and Molasses:** Beat in the eggs one at a time, then stir in the molasses and vanilla extract until well combined.
4. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
5. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. **Stir in Raisins, Nuts, and Chocolate Chips:** Fold in the raisins, chopped walnuts or pecans, and chocolate chips until evenly distributed.
7. **Drop by Rounded Spoonfuls onto Baking Sheets:** Drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Alternatively, use a cookie scoop for uniform sizes.
8. **Bake:** Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies should be slightly soft to the touch.
9. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
## Cranberry Orange Hermits II
This recipe offers a bright and festive flavor combination, perfect for the holidays.
**Yields:** Approximately 36 cookies
**Prep time:** 25 minutes
**Cook time:** 10-12 minutes
**Ingredients:**
* 1 cup (2 sticks) unsalted butter, softened
* 3/4 cup packed light brown sugar
* 1/4 cup granulated sugar
* 2 large eggs
* 1/4 cup molasses
* 1 teaspoon vanilla extract
* 1 tablespoon orange zest
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1 cup dried cranberries
* 1/2 cup chopped walnuts or pecans
**Equipment:**
* Mixing bowls
* Electric mixer
* Measuring cups and spoons
* Baking sheets
* Parchment paper or silicone baking mats
* Cookie scoop (optional)
**Instructions:**
1. **Preheat the Oven:** Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
2. **Cream Butter and Sugars:** In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.
3. **Add Eggs, Molasses, Vanilla, and Orange Zest:** Beat in the eggs one at a time, then stir in the molasses, vanilla extract, and orange zest until well combined.
4. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
5. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. **Stir in Cranberries and Nuts:** Fold in the dried cranberries and chopped walnuts or pecans until evenly distributed.
7. **Drop by Rounded Spoonfuls onto Baking Sheets:** Drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Alternatively, use a cookie scoop for uniform sizes.
8. **Bake:** Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies should be slightly soft to the touch.
9. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
## Gluten-Free Hermits II
For those with gluten sensitivities, this recipe provides a delicious alternative using gluten-free flour.
**Yields:** Approximately 36 cookies
**Prep time:** 20 minutes
**Cook time:** 10-12 minutes
**Ingredients:**
* 1 cup (2 sticks) unsalted butter, softened
* 1 cup packed light brown sugar
* 1/2 cup granulated sugar
* 2 large eggs
* 1/4 cup molasses
* 1 teaspoon vanilla extract
* 2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1 cup raisins
* 1 cup chopped walnuts or pecans
**Equipment:**
* Mixing bowls
* Electric mixer
* Measuring cups and spoons
* Baking sheets
* Parchment paper or silicone baking mats
* Cookie scoop (optional)
**Instructions:**
1. **Preheat the Oven:** Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
2. **Cream Butter and Sugars:** In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.
3. **Add Eggs and Molasses:** Beat in the eggs one at a time, then stir in the molasses and vanilla extract until well combined.
4. **Combine Dry Ingredients:** In a separate bowl, whisk together the gluten-free flour blend, baking soda, salt, cinnamon, nutmeg, and cloves.
5. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. **Stir in Raisins and Nuts:** Fold in the raisins and chopped walnuts or pecans until evenly distributed.
7. **Drop by Rounded Spoonfuls onto Baking Sheets:** Drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Alternatively, use a cookie scoop for uniform sizes.
8. **Bake:** Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies should be slightly soft to the touch.
9. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
## Vegan Hermits II
This recipe replaces animal products with plant-based alternatives, making it suitable for vegans.
**Yields:** Approximately 36 cookies
**Prep time:** 25 minutes
**Cook time:** 10-12 minutes
**Ingredients:**
* 1 cup vegan butter, softened
* 1 cup packed light brown sugar
* 1/2 cup granulated sugar
* 2 tablespoons flaxseed meal mixed with 6 tablespoons warm water (flax eggs)
* 1/4 cup molasses
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1 cup raisins
* 1 cup chopped walnuts or pecans
**Equipment:**
* Mixing bowls
* Electric mixer
* Measuring cups and spoons
* Baking sheets
* Parchment paper or silicone baking mats
* Cookie scoop (optional)
**Instructions:**
1. **Prepare Flax Eggs:** Mix the flaxseed meal with warm water and let it sit for 5-10 minutes until it thickens to a gel-like consistency.
2. **Preheat the Oven:** Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
3. **Cream Vegan Butter and Sugars:** In a large mixing bowl, cream together the softened vegan butter, light brown sugar, and granulated sugar until light and fluffy.
4. **Add Flax Eggs and Molasses:** Beat in the flax eggs, then stir in the molasses and vanilla extract until well combined.
5. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
6. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
7. **Stir in Raisins and Nuts:** Fold in the raisins and chopped walnuts or pecans until evenly distributed.
8. **Drop by Rounded Spoonfuls onto Baking Sheets:** Drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Alternatively, use a cookie scoop for uniform sizes.
9. **Bake:** Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies should be slightly soft to the touch.
10. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
## Tips for Perfect Hermits II
* **Use Room Temperature Ingredients:** Softened butter and room temperature eggs will cream together more easily, resulting in a smoother batter.
* **Don’t Overmix:** Overmixing can develop the gluten in the flour, leading to tough cookies. Mix until just combined.
* **Chill the Dough:** Chilling the dough for 30 minutes to an hour can help prevent the cookies from spreading too much during baking.
* **Use a Cookie Scoop:** A cookie scoop ensures uniform cookie sizes, which helps them bake evenly.
* **Adjust Baking Time:** Baking times may vary depending on your oven. Keep a close eye on the cookies and adjust the baking time as needed.
* **Storage:** Store cooled Hermits II cookies in an airtight container at room temperature for up to a week.
## Variations and Substitutions
* **Spice it Up:** Experiment with different spice combinations, such as adding ginger, allspice, or cardamom.
* **Nuts:** Substitute different nuts, such as almonds, hazelnuts, or macadamia nuts.
* **Dried Fruits:** Try other dried fruits, such as dates, figs, apricots, or cherries.
* **Extracts:** Use different extracts, such as almond extract, maple extract, or rum extract.
* **Glaze:** Drizzle the cooled cookies with a simple powdered sugar glaze for added sweetness.
* **Chocolate:** Add cocoa powder to the dough for a chocolate version, reducing the flour by the same amount.
* **Citrus:** Add lemon or lime zest for a brighter flavor.
## The History of Hermits Cookies
Hermits cookies have a long and fascinating history, dating back to the 18th century. They were originally known as “Hermit Bars” and were often carried by travelers and explorers because they kept well for long periods. The name “Hermits” is believed to be derived from their rustic and simple nature, reminiscent of the solitary life of a hermit. Over time, the recipe has evolved, with different variations and regional adaptations. The “II” designation likely indicates a refinement or alteration of an earlier, more basic recipe, reflecting the ongoing evolution of this beloved cookie.
## Serving Suggestions
Hermits II cookies are delicious on their own, but they can also be paired with other treats and beverages:
* **Coffee or Tea:** Enjoy them with a warm cup of coffee or tea.
* **Milk:** A classic pairing with a glass of cold milk.
* **Ice Cream:** Crumble them over ice cream for a delicious sundae topping.
* **Dessert Board:** Include them on a dessert board with other cookies, brownies, and candies.
* **Gift Giving:** Package them in a decorative tin or bag for a thoughtful gift.
## Conclusion
Hermits II cookies are a testament to the enduring appeal of simple, flavorful treats. With their warm spices, chewy texture, and delightful mix-ins, they are sure to become a favorite in your home. Whether you stick to the classic recipe or experiment with variations, the possibilities are endless. So, gather your ingredients, preheat your oven, and embark on a delicious journey into the world of Hermits II!