Irish Hermit Cookies

Total Preparation Time – About 45 Minutes
Time Spent Waiting – About 15 Minutes
Cook Time – About 15 Minutes per Batch

I realize it’s been a while since I have posted any baked goods. Between work and being locked down, there hasn’t been a lot of motivation for posting. Honestly, not being able to do a lot of gathering in moderately sized groups of people had curtailed my cooking activities. The last thing that I need is a couple dozen cookies sitting around waiting to be eaten. LOL. That’s something my waistline doesn’t need.

Anyway, I have been cooking a little here and there, but wanted to get in a better place with the recipe before posting. I have been dabbling with Sour Dough Bread with my own starter, which is finally getting to a good place. I have made an awesome Butter Chicken with Homemade Naan. Smoking Bacon Wrapped Chicken Thighs was quite good. Planning on trying a Low Carb Pizza with an intriguing crust. Oh, best of all, beer and cookies are back on the table with my happy hour crew. Now that I am getting back into writing, you can expect to start seeing more on the Blog.

The Irish Hermit Cookie is a is a hearty cakey cookie with Toasted Oatmeal, Coconut, Dried Cranberries, and a hint of Coriander. The cookie is soft and slightly chewy, with little bits of crunch from the toasted oatmeal and coconut. It will keep for 5 – 7 days in an airtight container.

And for those that are interested in a recommended Beer Pairing, this cookie pairs pretty well with a Citrus IPA with alcohol content less than 6% or a Brown Ale also with a similar alcohol content. A higher alcohol content beer tends to make the experience a bit bitter and a little boozy. And, a dark beer like a stout or porter didn’t work too well, either. But, the IPA and Brown Ale beers seemed to enhance the tartness of the dried cranberries and make the tasting experience more enjoyable.

To make the cookie, start by toasting 1 cup of Rolled Oats. These are not the same as Instant Oats. If you cannot find Rolled Oats, use Old Fashioned Oats. To toast the oats, line a baking pan with parchment paper and spread 1 cup of oats in an even layer on the pan. Place the pan in the oven at 325 degrees Fahrenheit. Check oats after 10 minutes. The oats should be just starting to become a light tan in color. Do not burn your oats. I wouldn’t recommend leaving the oats in the oven any more than 15 minutes.

Toasted Old Fashioned Oats (Slightly Browned)

The toasted oats should not be hot when they are added to the recipe, so let them cool for 5 – 10 minutes. While you are waiting on the oats to cool, zest 1 orange. I use a microplane for zesting my citrus fruits. Also, try to only zest the outer shiny layer of the skin, the underlying dull looking part of the skin can be quite bitter, which you don’t want. You will need about a teaspoon of orange zest for this recipe. The original recipe called for an orange extract, but honestly I think orange zest provides a more robust flavor.

Unzested and Zested Orange with Microplane

In a stand mixer with a paddle attachment, cream ¾ cup of Butter (at room temperature) and a ½ cup of Light Brown Sugar. Next, add the 2 Eggs, one at a time, until thoroughly mixed. After the eggs, add 1 teaspoon of Orange Zest and ¾ cup of Unsweetened Coconut. Mix until coconut and zest are evenly distributed.

Butter and Sugar Creamed Together

Tip: If you are poor at planning and forget to leave your butter out to reach room temperature, there are options. I use the microwave at 50% power and microwave a stick of butter (in the wrapper) 4 seconds on a side, until the stick of butter is soft to the touch. Rotating the stick is important to distribute the heat evenly through the butter. Don’t over-microwave the butter.

Next in a separate bowl, whisk together 1 cup of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 ½ teaspoon of ground cinnamon, and 1 ½ teaspoon of ground coriander. If you are using Unsalted Butter, you should add about ¼ teaspoon of salt. Whisking the dry ingredients before adding to the wet ingredients is a pretty important step to make sure your leavening agents are evenly distributed through the dough.

Now, mix the flour mixture a little bit at a time into the stand mixer with the butter, sugar and eggs. Mix until the ingredients are incorporated. And, finally, blend in the Toasted Oats and a 1 ½ cups of dried cranberries. Mix util the oats and cranberries are evenly distributed. Now, you are ready to form the cookies.

Wet and Dry Ingredients Mixed Together
Finished Cookie Dough with Toasted Oats and Craisins Mixed In

The recipe makes about 24 cookies, depending on how you measure out the dough. I used a 1 tablespoon scoop with a release trigger. I put nine cookies to a cookie sheet, so you should line 3 cookie sheets with parchment paper. Scoop the dough, 1 tablespoon at a time, onto the lined pan, spacing about 2 inches apart. Bake at 325 degrees Fahrenheit for between 10 and 15 minutes. The cookie should be slightly browned at the edges, yet soft to the touch on the top. After removing from the oven, let cookie remain on the cookie sheet for about 5 minutes, then move to a cooling rack.

Cookies Scooped and Evenly Spaced for Baking

Note: I have several types of cookie sheets ranging from a thin sheet of aluminum to a thick sheet of aluminum with a lip. I was surprised by the different results of the cookie based on the type of cookie sheet. The thick aluminum with a lip (Nordic Ware) produced a taller cookie, while a think aluminum without a lip (Chefware) produced a flatter cookie from the same batch of dough. I bring this up because your end cookie may appear different from the picture, depending on the type of pan you use.

Irish Hermit Cookie Ready to Eat

I hope you enjoyed reading about the Irish Hermit Cookie.

Kappy

Equipment Needed

Stand Mixer with Paddle
Medium Mixing Bowl
Measuring Cups
Measuring Spoons
Whisk
1 Tablespoon Scoop
Wooden Spoon or Spatula
Cookie Sheet
Parchment Paper

Ingredients

1 Cup of Toasted Rolled Oats
1 ½ Cup of Dried Cranberries (Craisins)
¾ Cup of Unsweetened Coconut
1 Teaspoon of Orange Zest (about 1 Medium Orange)
¾ Cup of Butter (1 ½ Sticks) – Softened/Room Temperature
½ Cup of Light Brown Sugar
2 Eggs
1 Cup of All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
¼ Teaspoon of Salt (If using unsalted butter)
1 ½ Teaspoon of Ground Cinnamon
1 ½ Teaspoon of Ground Coriander

Abbreviated Directions

1. Toast 1 Cup of Rolled Oats at 325 Degrees for between 10 – 15 minutes
2. Mix together ¾ Cup of Softened Butter and ½ Cup of Light Brown Sugar
3. Mix in 2 Eggs, 1 Teaspoon of Orange Zest, and ¾ Cup of Unsweetened Coconut
4. In a separate bowl whisk together:
     1 Cup Flour
     1 Teaspoon Baking Powder
     1 Teaspoon Baking Soda
     1 ½ Teaspoon of Ground Cinnamon
     1 ½ Teaspoon of Ground Coriander
     ¼ Teaspoon of Salt (if using unsalted butter)
5. Mix together Wet and Dry Ingredients until evenly mixed
6. Mix in 1 cup of toasted oats and 1 ½ cups of dried cranberries
7. Scoop 1 Tablespoon of Dough evenly spaced onto lined cookie sheet
8. Bake at 325 Degrees until edges are slightly brown and top is soft to touch (10 – 15 minutes)
9. Let rest on cookie sheet about 5 minutes, then move to cooling rack

Published by Beersnob225

One of many that has an affinity for Craft Brews and other Beverages

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