Servings: 4 dozen serving(s)
Prep time: 15 minutes
Total time: 40 minutes
Cooking time: 25 minutes
I have a friend who has reworked a chocolate chip cookie recipe such that she can make a batch of one cookie.
That’s not one big cookie it’s one regular-sized cookie.
She divided each ingredient by 24 or so to get the exact measurements required to make a single cookie to satisfy her craving.
I, on the other hand, come from a family where huge recipes were the norm. My mom (with seven children) and my aunt Ann (with a tribe of 11) were always on the lookout for big batch recipes.
The thinking was that if you’re going to take the time to bake a batch of cookies or squares it needed to be a biggie — enough to feed the kids and have leftovers for the freezer.
That’s why this recipe became a family favourite.
You make it in a big jelly roll pan (sided cookie sheet) so it’s almost like two batches in one. Better yet, making a big pan of squares is less time intensive than cookies.
This is simple snack food with substance thanks to the addition of dried cranberries and walnuts. They’re great for an adaptation of a brownie sundae too, with vanilla ice cream and coffee toffee sauce drizzled over.
May be next time I’ll try the recipe with chocolate chips since chocolate and spice are such a delicious combination.
Big batch cranberry walnut hermits
Makes 4 dozen squares
- 3 cups flour
- 1 cup sugar
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp cloves
- ¼ tsp. salt
- 1 cup dried cranberries (or raisins)
- 1 cup chopped walnuts or sunflower seeds
- ½ cup Crosby’s Fancy Molasses
- ¾ cup milk
- ½ cup oil
- Combine dry ingredients.
- In a separate bowl combine molasses, milk & oil.
- Add wet to dry and mix well, then stir in cranberries and walnuts.
- Spread in rimmed jelly roll pan (10” x 15”) that has been greased or lined with parchment
- Bake at 350 F for about 25 minutes.
- Dust with icing sugar when cool and cut into squares.
One more thing…
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