A chewy hermit cookie recipe from Cooking for Two magazine makes old-fashioned hermits filled with raisins, cinnamon and nuts. The recipe take a little over 30 minutes to make and yields 16 servings.
To make the recipe, put 1/3 cup of raisins in a small bowl, and cover them with boiling water. Let it stand for 5 minutes, drain the raisins, and set them aside. In a large bowl, combine 1 cup of flour; 1/3 cup of packed brown sugar; 1/2 teaspoon each of baking powder, ground ginger and ground cinnamon; and 1/4 teaspoon of salt. In another bowl, combine 1/4 cup of molasses, 3 tablespoons of melted butter, 1 egg white and 1 teaspoon of vanilla extract, and stir the mixture into the dry ingredients just enough to moisten. Fold in the reserved raisins and 1/3 cup of chopped walnuts.
Divide the batter in half, and mold each half into a 12-by-2-inch rectangle 2 inches apart on an ungreased baking sheet. Bake the batter at 375 degrees Fahrenheit for 10 to 15 minutes, or until the edges brown lightly. Transfer it to a cutting board, and cut it into 1 1/2-inch rectangles. Place the cookies on a wire rack to cool.