Dessert: United States – Rhode Island / New England – Rhode Island Hermit Cookies

Serving Size: 36

Approximate Time

Prep 20 min

Cook 12 min

Additional 15 min

Total 45 min

Ingredients

- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (5 g) baking soda
- 1/2 tsp (3 g) fine salt
- 1 1/2 tsp (3.5 g) ground cinnamon
- 1/2 tsp (1 g) ground nutmeg
- 1/4 tsp (0.5 g) ground cloves
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (150 g) packed dark brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg, approx. 50 g (50 g)
- 1/3 cup (80 ml) unsulphured molasses
- 2 tsp (10 ml) vanilla extract
- 1/4 cup (60 ml) hot water (for plumping raisins)
- 1 cup (150 g) raisins
- 1 cup (120 g) chopped walnuts
- 2 tbsp (30 ml) whole milk (if needed to adjust dough)

Instructions

Short Description:
A soft, warmly spiced drop cookie studded with plumped raisins and chopped nuts, sweetened with molasses and brown sugar for a deep, caramel flavor. These cookies are classic New England home-baked treats with a chewy interior and slightly crisp edges.

Regional Notes:
This Rhode Island variation emphasizes a blend of warming spices—cinnamon, nutmeg, and cloves—and includes both raisins and chopped walnuts for texture and flavor. Compared with simpler hermits elsewhere, the Rhode Island version leans into richer molasses notes and a pronounced spice mix celebrated locally.

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Place the raisins in a small bowl and pour the 1/4 cup (60 ml) hot water over them; let sit 10 minutes to plump, then drain any excess liquid.
3. In a medium bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined. Set aside.
4. In a large bowl or the bowl of a stand mixer, cream the softened butter with the dark brown sugar and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
5. Beat in the egg, molasses, and vanilla until incorporated and smooth.
6. With the mixer on low, add the dry ingredients in two additions, mixing just until combined. Scrape down the bowl. If the dough seems very stiff, add up to 2 tbsp (30 ml) whole milk to bring it to a soft, scoopable consistency.
7. Fold in the plumped raisins and chopped walnuts by hand with a spatula until evenly distributed.
8. Using a tablespoon or small cookie scoop, drop rounded tablespoons of dough about 2 inches (5 cm) apart onto the prepared baking sheets. Flatten each mound slightly with the back of the spoon or your fingers for even baking.
9. Bake in the preheated oven 10–12 minutes, rotating sheets halfway through, until edges are set and tops are slightly cracked but centers remain soft.
10. Remove from oven and let cookies rest on the baking sheet 3 minutes, then transfer to a wire rack to cool completely.
11. Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.