Have you ever had one of those Newman’s Own Hermit Cookies? I chanced upon them in college because the only grocery story within walking distance from my dorm was more of a high-end organic food place, so of course I couldn’t find reasonably priced pasta or milk there. But I did find these.
Sweet and fruity, they can be figgy and raisin’y, depending on what dried fruit you have on hand. If you love ginger snaps or any other molasses-rich cookies, I think you’ll like these too.
Adapted from King Arthur Flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream or yogurt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 tsp baking soda
- 1.5 cups whole wheat flour
- 1.5 cups all purpose flour
- 1/2 cup molasses
- 1 cup dried fruit, such as raisins, dried apricots, etc (allow them to sit in boiling water for a few minutes to plump up first, then drain the water and use the fruit)
- Preheat oven to 350°F.
- In a large bowl, beat together the sugar, butter, and yogurt using a hand mixer until smooth.
- Add the spices, salt and baking soda, and beat until incorporated.
- Using a large spoon, slowly stir in the flour.
- Add the molasses and beat well again.
- Stir in the dried fruit.
- In a prepared 9×13 pan, either lightly greased or lined with parchment paper,pat down the cookie batter into an even layer.
- Bake for 25-0 minutes, but don’t over bake. When the bars are just barely pulling away from the edge of the pan, they’re good to go.
- Allow the bars to cool completely before removing from the pan and cutting into squares.