Hermit Cookies

By jeenikeen

These cookies smell delectable as they bake and are delicious if eaten warm, but they also improve as they sit in an airtight container. After 2 days, they are even better than when they were first baked.

Ingredients

• 1/4 cup vegetable oil
• 1/2 cup packed brown sugar
• 2 Tbsp molasses
• 1 large egg
• 1 tsp finely grated orange zest
• 1 cup whole wheat or all-purpose flour
• 1/2 cup regular rolled oats
• 3/4 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped, pitted dates
• 1/2 cup Lexia or Thompson raisins
• 1/2 cup walnut pieces
• 1/2 cup dried cranberries

Preparation

Step 1

1. Preheat oven to 350°F and line a baking tray with parchment paper.

2. Stir the oil, brown sugar, molasses, egg and orange zest together. Stir in the flour, oats, baking powder, spices, baking soda and salt (the dough will be dense). Add the dates, raisins, walnuts and dried cranberries and mix well (you may have to use your hands as the dough will be very thick and sticky). Shape the dough into a log about 9 inches long and 2-1/2 inches across. Use a serrated knife (a bread knife) to slice 18 cookies, each about 1/2-inch thick and line these on the baking tray about an inch apart. You may want to reshape the cookies into circles before putting them on the tray.

3. Bake the cookies for 12 to 15 minutes, until they brown a little on the edges. Cool the cookies on the tray before storing in an airtight container.

Cookies will keep in an airtight container for a week or can be frozen for up to a month.