A New England molasses cookie, these hermit cookies are soft and chewy and made with ginger, molasses and raisins. Perfectly balanced with a pinch of salt.
Credit must be given where credit is due: Hermit Cookie bars are my husband’s specialty. A Boston Massachusetts native, when he was growing up he would find these cookies in a local bakery and purchase them by the bag for a couple of dollars. Many people ask where these hermit cookies came from. As far as he could tell, 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! Whip up a batch of these soft and chewy hermit bar cookies for your next cookie swap, classroom party, hostess gift or holiday open house!
Rich made a video on Facebook live a few months back to demonstrate how easy they are to make. Feel free to take a look!
No forks required.
New England Hermit Cookies
Ingredients
- 4 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 2 cups brown sugar packed
- 1 cup butter 2 sticks softened
- 2/3 cup dark molasses
- 2 large eggs
- 2 cups raisins
Instructions
- 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.
Video
Recipe Notes:
Judy
May 3, 2019 at 2:48 pmDear girl thank you so much for this recipe. My mother loved Hermits they are big in the New England area where I live. I baked these for a bake sale at work and people were scooping up five and six of them at a time !!!!!
Liz DellaCroce
May 5, 2019 at 11:45 amOh that makes me so happy!!!!! So glad to hear Judy!
MJ Paley
February 19, 2018 at 1:22 pmGreat recipe! Just what I’ve been searching for. Rich in flavor and moist and chewy. Thanks!!! This is definitely a Keeper!
Liz DellaCroce
February 23, 2018 at 10:20 amAren’t they so good??
Audrey
December 24, 2017 at 5:10 pmOn wow!!! These are delicious!! I make these every Christmas and signed up just to comment. Thank you for the recipe!
Audrey
December 26, 2017 at 12:10 amI also added about two tablespoons of instant coffee. The coffee didn’t change the texture and made them extra yummy.
Liz DellaCroce
December 26, 2017 at 2:59 pmGreat idea!!!!!!!
Liz DellaCroce
December 26, 2017 at 2:59 pmSo glad you like them Audrey!!
Julie Belanger
October 5, 2017 at 10:39 amHERMITS – CHEWY MOLASSES COOKIE BARS
Wow! Lovely recipe. Cooking time was bang on for 19 minutes with a gas oven. I cut them up into squares and left them on the counter overnight. Chewy and delicious! I added walnuts.
They just may become a Canadian Thank`s Giving tradition in my home.
.jb
Liz DellaCroce
October 5, 2017 at 2:20 pmSo glad you enjoy them!!
Kathy
November 25, 2016 at 3:33 pmHave you made these as a cookie? Making to give away and a cookie would be easier to package. When I made these this summer it took much longer to bake than called for, the insides were still very gooey at 17 min. so want to do cookies to be on the safe side. Otherwise they were AWESOME, I loved them. Just not sure how long to bake for. thanks!
Liz DellaCroce
November 28, 2016 at 11:00 amYou know I’ve only ever made them as a bar! I’m glad you liked the flavor!
Maria Moore
November 7, 2016 at 9:37 pmSalted or unsalted butter?
Liz DellaCroce
November 10, 2016 at 1:45 pmUnsalted!
Melissa @ Bless this Mess
September 16, 2015 at 12:41 pmThese look so tasty and I can’t get over the name. I can’t wait to try them!
Liz DellaCroce
September 17, 2015 at 7:56 pmDid you make them yet?!
Caroline @ Caroline Kaufman Nutrition
August 24, 2015 at 4:06 pmI made these bars and they were perfect! I grew up eating them in Boston and they hit the exact same notes I was looking for. 5-stars, thank you!
Liz DellaCroce
August 25, 2015 at 8:43 pmSo happy to hear it!!
Polly
March 2, 2015 at 7:08 pmAs a child I loved Nelson’s Bakery’s hermits in Maplewood,(Malden) MA and have not found a comparable recipe until now. Thank you for renewing wonderful memories!
Liz DellaCroce
March 5, 2015 at 8:35 amOh I’m so thrilled to hear that! My husband is from Saugus/Lynn area!!
Liz DellaCroce
March 5, 2015 at 4:51 pmWow small world!!!
carolyn thurston larkin
January 18, 2016 at 1:47 pmI grew up in Maplewood Square and loved Nelson’s Bakery. I have been searching for the recipe for those wonderful coffee rolls that were frosted and sprinkled with walnuts. If you know of that recipe could you please respond back to me. I have so many fond memories of Maplewood Square and growing up there.
Liz DellaCroce
January 18, 2016 at 4:52 pmHi Carolyn – We don’t know a recipe for those but they sound delicious!! I hope you try these hermits – they are so good!
Polly Vraneza
March 13, 2016 at 2:22 pmHi Carolyh, I would love to share my Swedish nut roll recipe with you. Could be communicate by email? Don’t know how to do this, but hope we can figure it. Out!
Brianne @ Cupcakes & Kale Chips
May 30, 2014 at 6:11 amI have to make these for my husband. He would love them!
Liz DellaCroce
May 30, 2014 at 9:57 amOh man they are the best!!! Let me know if he likes them!!
Melissa
March 9, 2014 at 4:44 pmI made these today and they came out wonderfully. I had to cook mine for about 25 minutes. Thanks for a great recipe, it’s nice to see something different out in the blog world.
Liz DellaCroce
March 10, 2014 at 8:18 amOh I’m so thrilled to hear it!! They are the best! I’ll be sure to let my husband know!
Gina
December 17, 2013 at 8:12 pmHave you tried making these with gluten free flour?
Liz DellaCroce
December 18, 2013 at 1:01 pmYou know, I have not!! It is certainly worth a shot. I love Bob’s Red Mill AP Gluten Free Flour mix if you haven’t tried it!
Gina
December 18, 2013 at 10:24 pmI think I will try it. Been using Bob’s AP GF flour too for converting things, have had a lot of luck with cookies and bars.
Liz DellaCroce
December 19, 2013 at 11:51 amLet me know how it turns out!!