Good 'n' Chewy Hermits

Name: Good 'n' Chewy Hermits (New England Bar Cookie)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 24 servings
Ingredients: 1 cup (198g) granulated sugar; 1/2 cup (92g) vegetable shortening; 8 tablespoons (113g) unsalted butter, softened; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/2 teaspoon table salt; 1 teaspoon baking soda; 3 cups (360g) King Arthur Unbleached All-Purpose Flour; 1/2 cup (170g) molasses; 1 cup (149g) raisins, either dark or golden

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Good 'n' Chewy Hermits are traditional New England spiced bar cookies with exceptional keeping qualities, originally packed aboard clipper ships for long voyages. Their dense, chewy texture and warm spice profile make them a sturdy, long-lasting treat.

🏷️Bars & squares;;molasses;;spice;;quick & easy

Total

45 min

Servings

24

Difficulty

Medium

Recipe Source

View original recipe

From Kingarthurbaking · by King Arthur Test Kitchen

12 Ingredients

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Instructions

1
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. See "tips," below for alternate pan choices.
2
In a large bowl, beat together the sugar, shortening and butter until smooth. Beat in the spices, salt, and baking soda.
3
Slowly stir in the flour, then add the molasses and beat to combine. Stir in the raisins last.
4
Pat hermits into a lightly greased 9" x 13" pan; the mixture will be quite dry.
5
Bake the hermits for 25 to 30 minutes in a light-colored aluminum pan; 20 to 25 minutes in a darker pan. In either case, don't over-bake; they should barely be pulling away from the edge of the pan.
6
Remove from the oven and cool completely before cutting. Store, well wrapped, at room temperature for several days; freeze for longer storage.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Press the dough evenly into the pan with damp hands or an offset spatula to ensure uniform baking and chewy texture throughout.
Bake until the edges are set but the center still has slight give—overbaking will reduce chewiness; underbaking will make the bars gummy.
Cool completely in the pan before cutting into bars; they firm up as they cool and are easier to slice cleanly.
Store in an airtight container with parchment between layers to prevent sticking and maintain the chewy texture.

Substitutions

Vegetable oil → vegetable shortening (use same amount for similar texture)
All-Purpose Flour → bread flour (may result in slightly tougher crumb; reduce by 1–2 tablespoons)

Storage & make-ahead

Store in an airtight container at room temperature for up to 2 weeks; the high sugar and fat content naturally preserves these bars without refrigeration.

Common Questions

Written automatically by CookOS, not by the creator.

Why are they called hermits?

The name's origin is uncertain, but these cookies were historically packed in tins for long sea voyages because their high sugar and fat content preserved them well without refrigeration.

How long do hermits stay fresh?

Hermits keep for 1–2 weeks in an airtight container at room temperature, and can last even longer due to their high sugar and fat content.

Can I make the dough ahead?

Yes, refrigerate the dough for up to 2 days before pressing into the pan and baking.

What's the difference between hermits and molasses cookies?

Hermits are bar cookies with a dense, chewy crumb and are baked in a single slab, while molasses cookies are typically drop cookies that bake individually.

Should I use butter or shortening?

This recipe uses both: shortening contributes to the chewy texture and keeping quality, while butter adds flavor. Do not substitute one for the other entirely.