Ingredients for Honey Oat Hermits
- 2 cups rolled oats
- Cake Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Allspice
- Cinnamon
- 1 cup (2 sticks) shortening
- 1 cup honey
- 2 large eggs
- 1 cup sour milk
- Raisins
- 1/2 cup chopped nuts (walnuts, pecans, etc.)
- Maraschino Cherries
- 1 tablespoon lemon juice
- Lemon, Rind Of
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How to Make Honey Oat Hermits
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) shortening and 1 cup honey until light and fluffy.
- In a separate bowl, whisk together 2 large eggs and 1 cup sour milk.
- Add 1 cup chopped dried fruit (raisins, cranberries, etc.) and 1/2 cup chopped nuts (walnuts, pecans, etc.) to the wet ingredients. Stir in 1 tablespoon lemon juice and 1 tablespoon lemon zest.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves.
- Stir in 2 cups rolled oats until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover and chill the dough for at least 30 minutes (or up to overnight).
- Lightly grease baking sheets.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
104 g
Sugar
1487g
Fat
211g
Carbs
221g
