When I’m selecting cookies for Cookie Baking Day, I always try to include some non-chocolate varieties. I’m a chocoholic, so I’d have no problem having chocolate in every single cookie, but I know most people aren’t as crazy for chocolate as I am. I actually know three people who tell me they don’t like it. I can’t even relate to that. I’m pretty sure my body would shut down without its daily dose of chocolate. However, I’m thankful for my anti-chocolate friends or else I’d never discover amazing desserts like these Glazed Hermit Cookies! They’re made with apple cider, oats, currants, walnuts, molasses, and spices, and topped with a citrusy sweet glaze. Flavors that mean warmth and coziness in one cookie. All cookie lovers will enjoy them!
So, how’s it taste?
This cookie is like an amped up oatmeal raisin cookie. It doesn’t have quite as much oatmeal as a true oatmeal cookie though. Currants kind of taste just like raisins to me, but I like that they’re so much smaller. You could also use dates. Y’all know I’ve been crazy for walnuts since my trip to California. They’re fantastic in this cookie, but of course you could use pecans, too. I love all the flavors in this cookie! It’s a very wet dough to work with and they really spread while baking, so make sure you put the scoops at least two inches apart. The result is a really soft, delicate cookie, almost cakelike. You can’t beat the smell while they’re baking!
Other goodies from Cookie Baking Day 2014:
Yield: about 3 dozen
Prep Time: 1 hr 20 min
Cook Time: 20 min
Total Time: 2 hr 15 min
Glazed Hermit Cookies
1/2 cup dried currants
1/2 cup apple cider
1 3/4 cups all-purpose flour
1/2 cup rolled oats
1 tsp. pumpkin pie spice (1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. nutmeg, 1/8 tsp. cloves)
1/2 tsp. baking soda
1/2 tsp. salt, plus a pinch
1/8 tsp. ground cloves
1 stick unsalted butter, room temperature
3/4 cup packed dark brown sugar
1/4 cup molasses
1 large egg
1/2 cup walnuts, chopped
1 cup confectioners' sugar
2 tsp. fresh lemon juice
1 tsp. pure vanilla extract
1. Combine the currants and cider in a small bowl; set aside to soak. Meanwhile, whisk the flour, oats, pie spice, baking soda, 1/2 teaspoon salt, and cloves in a medium bowl.
2. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the molasses and egg; beat until combined, about 1 more minute.
3. Drain the currants, reserving the cider. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches, alternating with the reserved cider. Continue beating until the dough starts coming together, about 2 more minutes. Beat in the currants and walnuts. Dough will be very wet. Cover and refrigerate until firm, at least 1 hour. (Dough will still be somewhat wet.)
4. Position racks in the upper and lower thirds of the oven; preheat to 350F. Coat 2 baking sheets with cooking spray (or use parchment paper). Drop rounded tablespoonfuls of dough 2 inches apart onto the baking sheets. (Dough will really spread while baking.) Bake, switching the pans halfway through, until the cookies darken around the edges, 18 to 20 minutes. Let cool 10 minutes, then transfer to racks to cool completely.
5. Whisk the confectioners' sugar, lemon juice, vanilla, and a pinch of salt in a bowl, then whisk in 1 tablespoon water. Drizzle on the cookies and let set about 10 minutes.