Crispy Oat Hermits Recipes

THIN AND CRISPY OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
• Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
• Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
• Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

MOM'S HERMITS

Steps:

• 1. Preheat oven to 375 F. In a medium bowl, cream together the Crisco, white sugar, and light brown sugar. Add beaten eggs and set aside.
• 2. In a separate bowl, mix together dry ingredients.
• 3. Add dry mixture to creamed mixture and mix well.
• 4. Mix in coffee and molasses.
• 5. Stir in raisins and nuts.
• 6. Use a small ice cream scoop to make cookies or drop by tablespoons on greased cookie sheet.
• 7. Mix 1 egg white with 1 tablespoon of water. Brush top of cookies with eggwash.
• 8. Bake for 10-15 minutes.

CRISPY OAT HERMITS

Steps:

• In bowl, cream shortening and sugar until fluffy.
• Beat in eggs; one at a time, and vanilla.
• Stir together flour, baking soda, cinnamon, salt, cloves and nutmeg; stir into creamed mixture. Stir in oats, raisins, apricots and nuts.
• Using 2 teaspoons, drop dough onto greased baking sheets.
• Bake in 350F (180C) oven for 10 to 12 minutes or until golden.
• (Store in airtight container for up to 3 days or freeze for up to 1 month.)