Chewy Hermit Bars Recipe – a classic molasses cookie

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

Take me to the recipe

This classic chewy hermit bars recipe is an old fashioned favourite and one of the most popular recipes on our website. Chewy hermit bars are a classic molasses cookie recipe that are nicely spiced and have a wholesome texture.

For years I have been pilfering my mom’s big recipe box and copying down all of my old favourites.

I suppose that I could just photocopy the entire box full of recipes, but there is something I always loved about browsing through the box from time to time, pulling out recipes that catch my eye or spark a memory.

This recipe for chewy hermit bars was wedged into the overstuffed cookie section of that big memory box.

Chewy hermit bars are a classic molasses cookie recipe - nicely spiced with a wholesome texture.

Back in my university days I was on a mission to gather my own collection of favourites so on visits home I’d copy pages and pages of recipes onto recipe cards and store them in a little recipe box.

That’s what led to this delightful little message…

My brother's request for homemade cookies

I have a whole stack of cookie recipes that have written at the bottom in tiny print (and not in my handwriting): “and send home to Tim.”

That little note from my twin brother still makes me smile.

 

Chewy hermit bars are a classic molasses cookie recipe - nicely spiced with a wholesome texture.

 

Mom thinks that she wrote out this particular hermit bars recipe while watching a Martha Stewart episode and sure enough I found it on the Martha Stewart website. But I also found it in my book “Rosie’s All-Butter, Cream-Filled, Sugar-Packed Baking Book” so may be it’s one of those recipes that has been around for so long that it’s everywhere.

The fact that it’s in some pretty popular places just goes to show that it’s a keeper.

Mom’s Chewy Hermit Bars Recipe

  • 2 cups + 2 Tbsp flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp ginger
  • ¼ tsp cloves
  • ¼ tsp salt
  • ½ cup butter
  • 1 cup brown sugar
  • ¼ cup Crosby’s Fancy Molasses
  • 1 large egg
  • ¾ cup raisins (or dried cranberries)
  1. Combine dry ingredients in a medium bowl.
  2. In a large bowl cream the butter and sugar. Add the molasses and then the egg.
  3. Combine well then stir in the dry ingredients.
  4. When it comes together as a dough add the raisins.
  5. Divide dough in half and form each piece into a 12” log.
  6. Place in a parchment lined baking sheet a few inches apart.
  7. Flatten the logs slightly.
  8. Bake at 375 F for 18 minutes.
  9. Start checking them at the 15 minute mark because you don’t want them to get dark around the edges.
  10. Remove from oven, cool on the pan and cut into strips on the diagonal.
  11. “Bake and send home to Tim”

One more thing…

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 That little note from my twin brother still makes me smile.

A few months back I fiddled with this exact same hermit recipe to create chocolate hermits with vanilla glaze.

Chocolate hermits - 1 - crop

55 thoughts on “Chewy Hermit Bars Recipe – a classic molasses cookie

  1. Lois Auger-Barrie says:

    Your mother and my mother must have got their recipes from the same source. Keep them coming.

    1. Bridget says:

      Hi Lois,
      More great “mom” recipes to come! Let me know if you have any favourites to share.

    1. Bridget says:

      They are so delicious…I ate them all weekend…Couldn’t stop.

  2. Darlene Bertin says:

    I was interested in making the Chewt Hermit Bars like mom used to make Could you tell me what the 1-4 quarter tst clove is thats on the recipe ingredients list does it mean a tsp of clove if so what kind of clove is it

    1. Bridget says:

      Hi Darlene,
      Thanks for flagging a typo. Yes, it should read “tsp”. All fixed now…

    2. Marilyn Keating says:

      > Can all your recipes be used with Gluten free flour or do you have to use ordinary flour.

      1. Bridget Oland says:

        Hi Marilyn,
        Substituting gluten-free flour is worth a try, and cookies are often more forgiving than other baked goods so go for it. Let me know how things turn out.

      2. Donna says:

        I always sub out a GF 1 to 1 flour for any recipe and it turns out fine!

        1. Bridget Oland says:

          Thanks for the tip Donna!

    3. Connie says:

      > Hi Darlene, Hopefully someone has already answered your question about the cloves but I wanted make sure you got your answer. The cloves are actually ground cloves found in spice section of your grocery store. Happy Baking, old timer cookie cuttin’ grandmother. :)

      1. Rita J Wilde says:

        I found that ground cloves are really expensive, so I buy a 89-cent jar of whole cloves at Xmas Tree Shoppe and grind them in my coffee grinder.

        1. Bridget Oland says:

          Hi Rita, That’s a great suggestion!

    4. Debbie says:

      1/4tsp of cloves is spice that taste like a cross between nutmeg N cinnamon i love it but its Very strong u will seldom ever see more than 1/4 almost always a pinch or 1/8 th buy it in the spice asile u need the ground kind for cookies the whole ones that look like the top of an orange are used to stud oranges or put in punch bowls at Christmas

  3. Helene says:

    I have the same cookbook :) They look so good I have never made Hermits before.

    1. Bridget Oland says:

      Hi Helene,
      Something tells me that there might be a lot of similarities on our cookbook shelves. If you ever want to give hermits a try I’d say this recipe is the one to start with. Also, my mom made them last weekend with dried cranberries instead of raisins.

  4. marie says:

    I love to receive a copies of your molasses receipes as I am not good with computer I need some to help thanks

    1. Bridget Oland says:

      Hi Marie, Do you have a copy of our Family Favourites cookbook? That’s the only book that we have in printed form. All of the others are online only. (No e-reader required, just double click to open). Please forward your mailing address to bridget.oland@crosbys.com if you’d like a Family Favourites copy.

  5. Judy LaForme says:

    May 19/13 8:00pm., Hagersville, Ontario , Canada, New Credit Indian Reserve.

    This is my favourite kind of okie. Going to try this for ure.

  6. Sheila MacKenzie says:

    They are great.

  7. claudette says:

    once the cookies have baked for 18 min and you take them out of the oven, do you then slice them diagnolly and then bake them again for a few minutes, like you would when baking biscotti?

    Thanks
    claudette

    1. Bridget Oland says:

      Hi Claudette,
      With these cookies you don’t bake them again. Just cool, slice and eat. That way they’re nice and chewy.

  8. Joni says:

    I have been buying these from the local grocery store, they have an awesome bakery. my oldest son loves the (BTW he is 27) Now i can surprise him and make them myself!

    1. Bridget Oland says:

      Hi Joni, Aren’t hermits the greatest cookie invention ever. I hope you (and your son) enjoy the recipe.

  9. Ruthie says:

    These are wonderful! I baked them for 16 minutes and doubled the amount of raisins.

    1. Bridget Oland says:

      Hi Ruthie, Glad you liked the hermits. They’d be great with extra raisins. Thanks for the suggestion.

  10. teena wright says:

    This makes a super delish biscotti just cut your logs accordingly and bake for an additional 15 to 20 minutes to dry out…dip in white chocolate and roll in ground almonds for perfect presentation!!

    1. Hi Teena, What a great suggestion! Thanks.

  11. Edith Nutt says:

    i would like to print out your chewy hermit bars recipe. I cannot .Please tell me how.
    thank u Edith Nutt

  12. Mona Longley says:

    Mona’s Hermits – I’ve made this recipe for years. Always delicious & easy to make.

    Preheat oven to 350o Lightly spray a 9X13″ baking pan with oil

    In a 2 cup measuring cup mix together & stir until blended:
    3/4 Cup Canola Oil
    1/2 Cup Milk
    1/2 Cup Molasses

    In a medium size bowl mix together:
    1/2 Cup Natural Cane Sugar & 1/2 Cup Truvia
    OR
    1 Cup Granulated Sugar
    2 Cups All-purpose Flour
    1 Cup Whole Wheat Flour
    1 Tsp Baking Soda
    1/2 Tsp Salt
    1 Tsp Ground Cinnamon
    1/2 Tsp Ground Ginger
    1/2 Tsp Ground Nutmeg
    Pour the liquid mixture into the flour mixture & mix until well blended.
    Fold in 1 Cup Raisins & 1 Cup Coarsley chopped Walnuts
    Spoon into prepared pan and spread out evenly using a knife or spatula.
    Bake for 20 minutes & test with a toothpick that comes out clean when inserted in the center. Remove from oven and let cool 10 minutes. Cover with foil and let rest until cooled. Cut into squares. Wrap each in plastic wrap & freeze if desired.

    1. Hi Mona, This recipe looks fantastic. Thanks so much for sharing. I’m a big fan of hermits so look forward to trying your recipe.

  13. David Davidson says:

    I have made these often. They are oh so easy and oh so delicious

  14. Leslie Quinn says:

    Hi Bridget,

    Our moms were great friends, and we were very fortunate to have mothers who cooked and baked so well. Mom has made these hermits before and they are amazing! I am sure your mom use to make Gingerbread Men Cookies as well, they were a favorite in our family.

  15. Sharon says:

    These are very good,my husband like these better then cookies, he said they are so moist.in one week made them three times.

  16. Sharon says:

    These are a big hit with every one. And my husband like these,they are soft not hard like other cookies.

  17. Maureen says:

    Mine spread thin and we’re soup inside even after 18in. I didn’t melt the butter and followed the instructions. Any thoughts?

    1. Hi Maureen, I just reviewed the recipe again and can’t figure out why yours were so soft. Was your baking soda fresh?

      1. Scott Varga says:

        I think the problem might be she’s making the batter logs too fat. I made the first pan with a pretty fat log and it was also juicy on the inside and wide and flat on the outside. Second pan we tried, we made the logs about an inch and a half in diameter and flattened them out a bit before popping them in the oven. Turned out perfect after that.

  18. Scott Varga says:

    I grew up in Saint John, and hermit cookies from Titus Bakery were always one of my favourite treats as a kid. I haven’t had them in years because I moved overseas for work a long time ago, but recently I got home for a visit and filled a thermos full of Crosby’s liquid brown gold to take back to Malaysia. I found this recipe on your website and tried it a couple times. I love it. It’s just like my mum came back from town and stopped at Titus on the way home. Fantastic recipe. I’m probably the only person in all of Asia getting these today. Lucky me.

    1. Bridget Oland says:

      Hi Scott, Thanks so much for sharing your story. There must be a lot of us who share the same memory of hermits from Titus bakery. Glad you’re able to have a taste of home.

    2. Lynn Purdy says:

      Scott, That is a great story,’ a thermos full of Crosby’s liquid brown gold’. I will be sharing this story with my colleges. I am happy that they taste as good as Titus’, those are big shoes to fill. Enjoy them as long as you have some of that ‘Liquid Brown Gold’.

      1. Scott Varga says:

        I only have a litre and it’s not available here, so I won’t be enjoying it too long, unfortunately.

        1. Lynn Purdy says:

          Scott, make it last as long as possible. Enjoy it while you still have some. You can purchase Crosby Molasses on Amazon, but the delivery charges may be quite high.

  19. Deborah Drumgoole says:

    Show me how to make the log. This is confusing to me.

    1. Bridget Oland says:

      Hi Deborah, To make the log you can use your hands to roll each half of the dough into a log. To get it started you can use your hands for form each half into a cylinder first. Let me know if this helps.

      1. Gloria says:

        Sorry but the directions are confusing. Are you forming a log roll then patting it down flat. For finished product, How long is the roll. How wide and what is the finished depth just before putting in the oven.

        1. Bridget Oland says:

          Hi Gloria, Just divide the dough in half and form into a 12-inch log. You don’t need to press it down very much — just enough to flatten the top.

  20. LPV says:

    Another good thing to make on a rainy, cold day. :)
    Love your recipes…

  21. Ken Parrott says:

    These are perfect!! Great recipe!!

  22. Sharon says:

    I know this may sound like a silly question, but I’m about to make these, and I want my log to be right! I’m wondering if I should press it down to the flatness that I want the hermits, or will the dough spread while baking, so maybe I shouldn’t flatten the log out too much? Thanks in advance–I have never made hermits before, but I love them, and am making them for my birthday party! :) I will also be using dates instead of raisins–hope they work!!

    1. Bridget Oland says:

      Hi Sharon, You only need to flatten them a bit (less than half) since they will spread out during baking. Let me know how they work with dates.

  23. Kim says:

    My quest for the ultimate hermit cookie has ended! Truly a beautiful blend of spice…buttery…chewy…sublime! Thank you, Bridget :)

    1. Bridget Oland says:

      Hi Kim, I’m so excited you found the hermit recipe of you dreams. Enjoy :)

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