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Hermits – Chewy Molasses Cookie Bars

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Soft and chewy cookie bars made with ginger, molasses and raisins. Perfectly balanced with a pinch of salt

Hermit Bars - Ginger Molasses Cookies - The Lemon BowlAre 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

4.84 from 6 votes
hermits
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Hermit Bars - Chewy Molasses Cookie Bars
Prep Time
20 mins
Cook Time
17 mins
Total Time
37 mins
 
Soft and chewy cookie bars made with ginger, molasses and raisins. Perfectly balanced with a pinch of salt - these are addictive!!
Course: Dessert
Servings: 64
Calories: 105 kcal
Author: Liz DellaCroce
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
US Measurements - Convert to Metric
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Grease and flour one standard jelly roll pan (cookie sheet) and set aside.
  3. In a large bowl, whisk together dry ingredients: flour, cinnamon, baking power, baking soda, ginger, nutmeg, salt and cloves.
  4. With mixer on medium, beat together brown sugar and butter until light and fluffy. Add in molasses then egg and mix until combined.
  5. Reduce speed to low and slowly add in the dry ingredients until just combined.
  6. Use a spoon to stir in raisins.
  7. Scrape edges of bowl with a plastic spatula.
  8. Flour hands then carefully press dough into even layer on the floured cookie sheet.
  9. Bake 17-19 minutes depending on oven. Remove when toothpick comes out clean.
  10. Let cool completely before slicing into bars.
Recipe Notes

These cookies age well and can handle a little air exposure. They are very moist and last several days (if they last that long!) Slicing Tip: A pizza slicer is a great way to ensure even slicing.

Nutrition Facts
Hermit Bars - Chewy Molasses Cookie Bars
Amount Per Serving
Calories 105 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Cholesterol 15mg 5%
Sodium 80mg 3%
Total Carbohydrates 19g 6%
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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!

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Comments

  1. HERMITS – 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

    Reply

  2. Have 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!

    Reply

  6. As 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!

    Reply

  8. I 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.

    Reply

  10. My mom’s favorite cookie is molasses, she hasn’t been able to make them for years because of her arthritis. I’m going to surprise her with these, but I’m trying to remember what she put in her cookies – I think dried fruit? Like cherries & such? Not sure about the raisins …. but I’m excited to try these!

    Reply

  11. Was just about to ask what size/type of pan, then sifted through comments and found the answer “a standard size jelly roll pan.” I think it would be really helpful if this was included in the directions of the recipe. I have the dough ready and can’t wait to try these, it’s already delicious!

    Reply

    • I will revise the recipe shortly to include that/ so sorry for any confusion! I hope you love the hermits as much as we do!!

      Reply

  13. When I make my hermit bars, I use equal amounts of raisins, dates and walnuts. I chop them in the food processor with some of the flour.

    Reply

  14. Mmmmmm, these bars sound delicious! I do have one question before trying the recipe: What size cookie sheet do you use? 15 x 10? 13 x 18? If you are willing/able to tell me, I would be very appreciative.

    Hope you are having a wonderful holiday season! :)

    Reply

  15. I made these today, but used chocolate chips instead of raisins because I’m not a fan. They smelled amazing while baking and tasted even better!

    Reply

  17. OMG- I love hermits so much (grew up in New England) and I haven’t had them in so so long. I’ll have to try and covert these to gluten-free :)

    Reply

  22. I have never had a hermit bar. But damned if I don’t want one now. Since they last so long, you should totally whip up a batch for me? I’ll pretend I’m pregnant, counts for something, right?

    Reply

  26. If these treats could go on long voyages with sailors, I’m guessing they might survive being mailed across country and overseas? ;) They sound like just the right treat for some young relatives facing college finals and for some young folks I know who are in the military and away from home for the holidays this year.

    Reply

  27. These bars look amazing!!! I love hermit bars but have never made them homemade. Things are going to change around this house! Thank you so much for being a part of this event!!!

    Reply

  38. Love you Liz!!!! Thanks for being a part of this. You guys really pulled it off, I was completely surprised! It means the world to me. xoxo

    And a big thanks to Rich for the yummy bars, too :)

    Reply

  39. Interesting tidbit about how the bars originated and love the cloves and other spices used. Perfect for my holiday cookie swap with neighbors! I brought Southern Cheese Straws to the party! :)

    Reply

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