Soft and chewy cookie bars made with ginger, molasses and raisins. Perfectly balanced with a pinch of salt
Are you ready to party? Today we are hosting a Virtual Baby Shower in honor of my good friend Rachel of Rachel Cooks who is expecting her second bundle of joy (a boy!) in December.
Rachel and I finally met in person this past October when we co-hosted Taste of Michigan. A platter of Hermit Bars was my “nice to finally meet you!” gift and rumor has it, she enjoyed one or five.
Credit must be given where credit is due: Hermit Bars are my husband’s specialty. A Boston native, they originated in New England back in the 1800′s. Dense and moist, hermits age very well and were given to sailors in tins to last on long expeditions.
Sweet, chewy, spicy (from the ginger), buttery and perfectly balanced with the right amount of salt, a chef friend of ours describes hermits as “sweet crack.” I concur. A fantastic edible holiday gift, these babies will stay moist and delicious for weeks – if you can avoid eating them all first!
Happy Baby Shower, Rachel!! We are so happy for you and your family. I know E is going to be a great big sister!! xoxo – Liz
- Serves: 64
- Serving size: 1 cookie
- Calories: 105
- Fat: 3 g
- Saturated fat: 2 g
- Unsaturated fat: 1 g
- Carbohydrates: 19 g
- Sodium: 80 mg
- Protein: 1 g
- Cholesterol: 15 mg
- 4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 2 cups brown sugar - packed
- 1 cup butter (2 sticks) - softened
- ⅔ cup dark molasses
- 2 large eggs
- 2 cups raisins
- Pre-heat oven to 350 degrees.
- Grease and flour one standard jelly roll pan (cookie sheet) and set aside.
- In a large bowl, whisk together dry ingredients: flour, cinnamon, baking power, baking soda, ginger, nutmeg, salt and cloves.
- With mixer on medium, beat together brown sugar and butter until light and fluffy. Add in molasses then egg and mix until combined.
- Reduce speed to low and slowly add in the dry ingredients until just combined.
- Use a spoon to stir in raisins.
- Scrape edges of bowl with a plastic spatula.
- Flour hands then carefully press dough into even layer on the floured cookie sheet.
- Bake 17-19 minutes depending on oven. Remove when toothpick comes out clean.
- Let cool completely before slicing into bars.
Thank you to our lovely hosts, Brandy and Brandi plus the incredibly talented Heather for creating this adorable graphic! Be sure to visit all of my fellow bloggers below who came up with the most incredible dishes for Rachel’s Shower!
For The Love of Popcorn
Apple Asiago Prosciutto Bites | Sarah’s Cucina Bella
Baby Blue Cheese Burgers | Budget Gourmet Mom
Chicken Salad | Eat2Gather
Creamy Sweet Potato Soup with Maple Cream | Pass the Sushi
Cucumber Sandwiches | Susie Freaking Homemaker
Cranberry Citrus Meatballs (Slow Cooker) | Diabetic Foodie
Curried Salmon Phyllo Cups | Cooking with Books
Mini Onion and Feta Pizzas | London Bakes
Roasted Butternut Squash and Sage Pesto Crostini | Thrifty Veggie Mama
Southern Cheese Straws | 30A Eats
A Little Something Sweet
Baby Blueberry Pies | Steph’s Bite by Bite
Blue Layered Jello | Taste and Tell Blog
Dark Chocolate Cashew Brittle Cookies | Farmgirl Gourmet
Hermit Bars – Chewy Molasses Cookies | The Lemon Bowl
Itty Bitty Chocolate Thumbprint Cookies | Chip Chip Hooray
Mini Blackberry Pies | Oh Sweet Basil
Primal Pumpkin Whoopie Pies | Bread & Butter
Pumpkin Cinnamon Rolls | Mother Thyme
Snickerdoodle Scones | Fake Ginger
Sweet Potato Pie Dip with Pie Crust Dippers | The Spiffy Cookie
Turtle Pumpkin Ice Cream Cake | A Spicy Perspective
Walnut Streusel Coffee Cake | Cookistry
White Chocolate Biscoff Muddy Buddies | Miss In The Kitchen
White Chocolate ‘Quilted’ Cupcakes | Creative Culinary