The traditional New England hermit was thinner and drier than these, because they had to last for weeks when sailors set out to sea. These soft hermits are a bar cookie, very solid yet moist.
DOUBLE RECIPE
2 c sugar
1 c corn oil
6 c flour
2 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
1 c milk
1 c molasses
1 1/2 c raisins
Sugar for sprinkling
Preheat oven to 350o.
Cream the sugar and oil.
Sift the dry ingredients together.
Mix the milk and molasses.
Add the dry ingredients to the creamed mixture, alternately with the liquid ingredients. The mixture will be very stiff.
Stir in the raisins.
Spread into a greased half sheet pan.
Bake 20-25 minutes.
Sprinkle with sugar when done. Cool.
A double batch fits a large jelly roll pan or half sheet pan. I've given only the double recipe amounts because I can't remember ever making a single recipe! If you want to make a 'single' recipe, just halve the amounts and bake in a greased 9x13" pan (or quarter sheet pan).
Love 'em... I've been known to eat them as breakfast. A real contender for my favorite recipe from my mother-in-law! Cut them in 1-inch squares and they're a great dessert at a party. Or cut them into larger squares and they sell fast at a church fair food table.
Additional note: I've been making my mother-in-law's recipe for well over 30 years and only today noticed that my own mother's notebook of recipes includes this same recipe as "Soft Spiced Hermits" from our neighbor Blanche! I don't remember Mom making these hermits, but I probably wouldn't have liked them anyway as I didn't care for molasses back then. (I know, what was wrong with me?!!) The only difference in Mom's recipe were instructions to sprinkle them with sugar both before and after baking.