This classic chewy hermit bars recipe is an old fashioned favourite

Chewy Hermit Bars Recipe: Classic Molasses Cookie

This classic chewy hermit bars recipe is an old fashioned favourite and one of the most popular recipes on our website. 

These classic cookies are quick, easy & packed with chewy molasses goodness. With or without the glaze, they’re delicious!

When we say easy, we mean it. You bake these cookies in two great slabs, drizzle over the icing and slice when cool. If you’re someone who is tired of portioning cookie dough, this recipe is for you.

Hermit Bars Recipe Tips:

  • The recipe is versatile. Sometimes we use dried cranberries or currants in place of the raisins.
  • The glaze is optional but so tasty.
  • This recipe works well with 1/2 cup whole wheat or spelt flour. Just reduce the overall flour amount by 2 Tbsp. (So use 2 cups + 2 Tbsp. flour if you’re incorporating whole grain flour).
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Chewy Hermit Bars Recipe

A classic chewy molasses cookie with great flavour (thank you cloves). Quick and easy to make. Optional glaze is pretty and delicious.

  • Author: Crosby Molasses
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2430 1x

Ingredients

Scale
  • 2 1/4 cups all-purpose flour, spooned in
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp ginger
  • ¼ tsp cloves
  • ¼ tsp salt
  • ½ cup butter, softened
  • 1 cup brown sugar
  • ¼ cup Crosby’s Fancy Molasses
  • 1 large egg, room temperature
  • ¾ cup raisins (or dried cranberries)

Instructions

  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.

If glazing, let cool 10 minutes before drizzling with the icing. Slice when cookies are cool and glaze has hardened.

Notes

Vanilla Glaze:

  • 2/3 cup icing sugar
  • 1  Tbsp. milk
  • 1/2 tsp. vanilla

Combine ingredients, adding more milk is necessary to ensure it’s runny. Spoon over the baked bars. Let harden then cut bars on the diagonal.

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Comments

  • August 20, 2022
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    Penny Finn

    I’ve used the same hermits recipe for years, but at 77 your recipe lured me away from that recipe to yours. It’s my new go-to recipe and why not…it’s just as advertised: easy recipe, tastes delicious and no burnt edges. Thank you for the perfect hermit recipe.

  • April 27, 2022
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    Donna Easter

    I just made your hermits and they are delicious. Can they be refrigerated or frozen ?

  • January 4, 2022
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    Jane G.

    Every year at Christmastime I made Italian cookies using recipes handed down to me. This year I wanted something completely different and the first thing that came to mind was Hermits. Thanks for this recipe. With no modifications, I made, and we ate, four batches. I experimented with the length of the logs, and rolling the logs and I reached a bakery-pretty rectangle-y Hermit. The flavor is perfect and oh so rich and satisfying during the winter, and the cookie stands on its own without icing. I had to stop eating them so I had to stop making them. I hope to make the Old Fashioned Gingerbread Cake and Molasses Popcorn Balls soon!

  • June 7, 2021
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    so good – just sweet enough – chewy and addictive!!!

  • April 25, 2021
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    Pat

    Excellent hermit bars, not to chewy . I followed directions and flattened to 1/2 in and baked 15 min then tested and cooked another 3 min. Very flavorful. Would definitely make again.

    • April 26, 2021
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      Crosby Molasses

      So glad you enjoyed!

  • April 7, 2021
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    Mureal

    Not what I would call chewy. Not the moist flavorful Hermits either. I had Her it’s as a kid and unfortunately these could not compare. My husband liked them luckily.

    • April 8, 2021
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      Crosby Molasses

      Hi Mureal, Glad your husband liked them.

  • May 25, 2020
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    Johnny

    Made them and had to have them hidden from me so i would not eat them all .

    • June 17, 2020
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      Crosby Molasses

      Hi Johnny, I completely understand! That’s such a great hermit recipe :)

  • April 6, 2020
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    Jenna Capodanno

    Do you recommend Light or Dark brown sugar for these? Thanks!

    • April 8, 2020
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      Crosby Molasses

      Hi Jenna, I have used both. It just depends on what I have in the cupboard at the time. More often than not it’s dark brown sugar.

  • February 11, 2020
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    Andy

    I post recipes to Facebook page, is that not possible here? I do not see a link.

    • March 6, 2020
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      Crosby Molasses

      Hi Andy, You can look for the share buttons on the far left of each page.

  • January 23, 2020
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    Angela Ritson

    Hello, I am trying these now ? I have been looking for a recipe like this since my mom lost hers in a house fire. One question though…. How do you determine when they are done? With a toothpick?

    • January 29, 2020
      reply

      Crosby Molasses

      Hi Angela, To judge if they’re ready you can check the edges and the bottom (just lift with a spatula and peek under). You don’t want them too dark on the edges or bottom.

  • January 13, 2020
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    Jenny

    These are pretty much my all time favourite cookies (and I bake a lot!) Great texture and flavour. My whole family loves them. To quote my husband.. “they’re too good!”. I just made a double batch with both raisins and cranberries. I added candied ginger too. Yum!

    • January 29, 2020
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      Crosby Molasses

      Hi Jenny, Glad you love the recipe. Great suggestion to add candied ginger. Thanks.

  • August 15, 2019
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    Barbara Bernard

    Do you have the Nutritional Value for the Chewy Hermit Bars? I am on Weight Watchers and it would be a great help to me to know this. I see you have it for the Bran Muffins.

  • August 3, 2019
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    Dody Michelin

    Grew Up on these in my Dad’s bakery, we added chopped nuts and dates and just spread the dough to cover a sheet pan.after partial cooling we cut with a pizza cutter into rectangles. Loaded with fruit and nuts,these were always a treat!

    • August 7, 2019
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      Crosby Molasses

      Hi Dody, I love your molasses memory!

  • October 2, 2018
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    Kim

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

    • October 5, 2018
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      Crosby Molasses

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

  • October 1, 2018
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    Crosby Molasses

    Hi Tove, I’m so thrilled for you! Enjoy.

  • June 11, 2018
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    Sharon

    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!!

    • June 11, 2018
      reply

      Crosby Molasses

      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.

  • April 14, 2018
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    Ken Parrott

    These are perfect!! Great recipe!!

  • March 5, 2018
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    Carol Diehl

    My fiancé and I like them spicy so I added a quarter teaspoon of allspice. I had to bake the logs for 20 minutes. They do end up wide and flat. Next time I will try dividing the dough into thirds and baking 12-15 minutes. As much as we love them, we are concerned about portion size. You ended up eating them all, but they last longer.

  • February 2, 2018
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    LPV

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

  • November 22, 2017
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    Deborah Drumgoole

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

    • November 30, 2017
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      Crosby Molasses

      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.

      • May 27, 2018
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        Gloria

        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.

        • June 11, 2018
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          Crosby Molasses

          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.

  • September 28, 2017
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    Scott Varga

    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.

    • September 28, 2017
      reply

      Crosby Molasses

      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.

    • September 29, 2017
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      Lynn Purdy

      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’.

      • September 29, 2017
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        Scott Varga

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

        • October 2, 2017
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          Lynn Purdy

          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.

  • May 7, 2017
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    Maureen

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

    • August 11, 2017
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      Hi Maureen, I just reviewed the recipe again and can’t figure out why yours were so soft. Was your baking soda fresh?

      • September 28, 2017
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        Scott Varga

        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.

  • November 27, 2016
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    Sharon

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

  • November 6, 2016
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    Sharon

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

  • October 28, 2016
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    Leslie Quinn

    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.

  • September 19, 2016
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    David Davidson

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

  • November 16, 2015
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    Mona Longley

    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.

    • November 18, 2015
      reply

      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.

  • January 8, 2015
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    Edith Nutt

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

    • February 26, 2020
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      Doris Fazzari

      I would like the recipe for the hermit bars, they sound good. Doris

      • March 6, 2020
        reply

        Crosby Molasses

        Hi Doris, I sent the recipe to you via email. Enjoy!

  • December 10, 2014
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    teena wright

    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!!

  • September 22, 2013
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    Ruthie

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

    • September 25, 2013
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      Crosby Molasses

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

  • June 6, 2013
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    Joni

    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!

    • August 9, 2013
      reply

      Crosby Molasses

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

  • May 21, 2013
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    claudette

    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

    • May 22, 2013
      reply

      Crosby Molasses

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

  • May 20, 2013
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    Sheila MacKenzie

    They are great.

    • November 27, 2020
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      Joan Trachuk

      Yes they are. I’ve been looking for this type of recipe. A similar cookie/bar used to be available at Funk’s, in Clearbrook, back a few years. Made them for the grandchildren and they were a hit with them too.

  • May 20, 2013
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    Judy LaForme

    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.

  • May 16, 2013
    reply

    marie

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

    • May 17, 2013
      reply

      Crosby Molasses

      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.

  • April 26, 2013
    reply

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

    • May 3, 2013
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      Crosby Molasses

      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.

      • January 10, 2020
        reply

        DK

        Instead of raisins you can put maraschino cherries & zucchini in them! Yum!

        • January 29, 2020
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          Crosby Molasses

          I love your suggestions for the add-ins. I always forget about maraschino cherries. Loved them as a kid.

  • April 23, 2013
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    Darlene Bertin

    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

    • April 25, 2013
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      Bridget

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

    • April 28, 2013
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      Marilyn Keating

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

      • May 3, 2013
        reply

        Crosby Molasses

        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.

      • December 24, 2018
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        Donna

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

        • January 3, 2019
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          Crosby Molasses

          Thanks for the tip Donna!

    • May 16, 2013
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      Connie

      > 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. :)

      • January 20, 2019
        reply

        Rita J Wilde

        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.

        • January 22, 2019
          reply

          Crosby Molasses

          Hi Rita, That’s a great suggestion!

    • October 9, 2018
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      Debbie

      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

    • January 10, 2020
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      DK

      Ground cloves

    • December 26, 2020
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      Laur Enlo

      Ground cloves

  • April 23, 2013
    reply

    They sound heavenly!

    • April 23, 2013
      reply

      Bridget

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

  • April 23, 2013
    reply

    Lois Auger-Barrie

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

    • April 23, 2013
      reply

      Bridget

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

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