Chocolate Chip Hermits Recipes

Steps:

• Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Steps:

• Preheat oven to 375 degrees F. Lightly butter and flour 3 baking sheets.
• Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt together in a large bowl.
• Beat the butter and brown sugar together in another bowl with an electric mixer until light and fluffy, 3 minutes. Add the eggs, 1 at a time, beating after each addition. Add the molasses and beat until smooth. While mixing slowly, add the flour mixture to make a sticky batter, being careful not to overmix. Fold in the raisins, cranberries, walnuts and ginger.
• Divide dough into 6 pieces and with slightly damp hands, shape each piece into a 1-inch wide log. Place 2 logs on each of the prepared cookie sheets, leaving plenty of space between each log, since the cookies spread considerably when baked. Brush with egg. Bake cookies, rotating the pans halfway through baking, until dark golden but still soft, about 15 minutes, Cool completely.
• Cut crosswise into 1 1/2-inch wide bar cookies. Serve, or store hermits covered at room temperature for up to 1 week.

Steps:

• 1. Heat oven 350 degree's. parchnent line a sheet pan, or grease well. In a stainless bowl place the chocolate. Heat water in a saucepan. Bring to low boil. Place bowl of chocolate in water. Stir over water until melted. Set aside.
• 2. in a bowl place sugar, brown sugar and butter. Mix together well. Mix in the eggs. Add the milk and vanilla. Mix well.
• 3. stir in chocolate and blend well. Combine dry ingredients together. Add to chocolate mixture. Mix in raisins and nuts. Drop by teaspoon fulls on to sheet pan.
• 4. Bake 350 degree's 10-15 minutes. Move to rack to cool.

Steps:

• In a bowl, cream shortening, sugar.
• Beat eggs, pumpkin and vanilla.
• In a bowl mix flour, baking powder, baking soda, cinnamon, salt, nutmeg,allspice,and cloves.
• Stir in creamed mixture.
• Stir in raisins, chocolate chips, dates and nuts.
• Drop by teaspoons on greased baking sheet.
• Bake 350 10-12 minutes till golden brown.

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease cookie sheets.
• In a large bowl cream together butter, sugar and spices. Beat in the eggs one at a time. Sift in the flour, baking soda and salt and stir until well blended. Stir in molasses and raisins.
• To make bar cookies: Spread mixture on cookie sheet and bake for 25 minutes. Cut into bars while warm and let cool on wire rack.
• To make drop cookies: Preheat oven to 375 degrees F (190 degrees C). Drop batter about 2 inches apart on greased cookie sheet and bake 12 to 15 minutes. Let cool on wire racks.

Steps:

• Heat oven to 375°F.
• Mix brown sugar, shortening, butter, coffee and eggs in large bowl. Stir in flour, baking soda, nutmeg, cinnamon and salt. Stir in raisins and nuts.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Cool slightly; remove from cookie sheet. Cool on wire rack.

Steps:

• Preheat oven to 350°F.
• In a large bowl cream shortening, sugar.
• Beat eggs, pumpkin and vanilla inches.
• Sift dry ingredients together into a bowl.
• Stir into creamed mixture.
• Add in raisins,chips,dates and nuts.
• Drop by teaspoons on greased sheet.
• Bake 10-12 minutes till golden brown.