Lassy Mogs. A Newfoundland favourite.
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Lassy Mogs. A Newfoundland favourite. Well spiced, soft cookies with a deep molasses flavour and filled with dried fruit and crunchy pecans. Irresistible!
Originally published Nov. 2016.
So what are Lassy Mogs? Well, in Newfoundland and in some parts of the Maritimes, I have heard, lassy is the old fashioned term for molasses; a mog is a small low rising cake.
The first time I remember having these wasn't in Newfoundland at all but at a small bakery in Nova Scotia; although they still were presented as Newfoundland Lassy Mogs. I remember them as being so delicious on that occasion that I've always compared other versions to them.
They were soft but more cookie-like than many I've tried since. There are a LOT of different versions of this recipe out there and they vary greatly in the amount of molasses in particular.
Lassy Mogs. Getting the recipe right.
I like to taste the molasses, so pale, lighter tasting Lassy Mogs are not going to impress me at all; the darker the better for me. Some recipes call for oatmeal in the recipe. I've never tried that but oatmeal does have a tendency to absorb moisture so I as skeptical about adding it.
I played around with the basic recipe until I got them just how I like them. One of the things I insist upon for these is to toast the pecans first. Many cookie recipes with nuts say not to toast them as they will bake in the cookies.
While that is true for flatter cookies, the flavour of the toasted pecans is a must in these more domed cookies.
Many say that everything is made better with chocolate and I would never have normally done this, but we were dipping some Scottish Shortbread in chocolate this morning too, so I smeared some across one of these cookies. Scrumptious! You might want to try that too.
You might also like to try our delicious recipe for Mince Pies!
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Lassy Mogs - a Newfoundland favourite.
Lassy Mogs - a Newfoundland favourite; well spiced, soft cookies with a deep molasses flavour and filled with dried fruit and crunchy pecans. Irresistible!
Ingredients
- 2 ¼ cups + 2 tablespoon flour
- 1 ¼ teaspoon baking soda
- 1 ½ tablespoon powdered ginger
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon allspice
- ½ cup butter
- ½ cup brown sugar
- 1 egg
- ⅔ cup molasses
- 2 teaspoon vinegar
- ½ cup chopped dates, chopped to the size of raisins
- ½ cup raisins
- 1 cup toasted pecan pieces
Instructions
- Preheat oven to 350 degrees F and line 3 cookie sheets with parchment paper.
- First, toast the pecans at 350 degrees F so that they can cool to room temperature while you prepare the rest of the recipe.I toast whole pecans on a baking sheet for 10-12 minutes tossing them at the half way point. I then cool them and break each one into 2-4 pieces by hand. This little extra effort ensures nice big crunchy bits of pecan in every bite.
- Sift together the flour, baking soda and spices and set aside.
- Cream together the butter and brown sugar for about 5 minutes until light and fluffy.
- Beat in the egg for another minute or so.
- Blend in the molasses and vinegar. (The vinegar often occurs in old recipes as a way to boost eh rising action of baking soda.)
- Fold in the dry ingredients by hand and when almost incorporated fold in the dates, raisins and pecans.
- Drop the dough by rounded tablespoons onto the parchment lined cookie sheets about 2 ½ inches apart.
- Bake for 14 minutes and let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Store in airtight containers. These cookies will freeze very well.
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
30Serving Size
30 cookiesAmount Per Serving Calories 109Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 14mgSodium 83mgCarbohydrates 15gFiber 1gSugar 13gProtein 1g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
What oven temp to toast the nuts?
350 for about ten minutes. Toss once at the 5 minute mark.
What temp to toast nuts?
Just made these. Smells like Christmas! Tastes so good.
Does it matter if you use molasses or the cooking molasses?
Cooking molasses may be too strongly flavoured.
Wow! Omg, thank you for sharing this recipe, I've been looking around for a long time trying to find a recipe for them. Can't wait to try them 🙂
If I leave out the dates do I need to add something else
You could add more raisisns if you like.
Just made those and they turned out delish!! Thanks for sharing!!
Thanks for getting the basic recipe just right. I thought the amount of ginger would be too much, but they were perfect. These cookies improve with age.The spices and molasses mellow in a day or two. Made my second batch last night. Take the time to toast the nuts as the flavor is incredible.
Our new favourite cookies! I soak the raisins and dates and that helps a lot to get the soft cookie results.
Thanks for this one - they're also great for hiking with the nuts and dried fruit in them.
What did you soak the dates/rasins in? Thanks
I just want plain lassy cookies, is it oksy to omit the raisins, dates and nuts. Will I have to add something else?
I'd give it a try.
These were fantastic, thanks for another great recipe!
Thank you for sharing. Similar to Hermits which I also love. Won’t have to buy them at the grocery store anymore. I am sure there is No Comparison.
Just wanted to let you know that I made the Moose Farts for Christmas and it was the biggest hit of all Everyone loved them and I had to make more. Thanks for the great recipe.
I made these today according to the recipe- no changes and I found they were a bit hard. The taste was great and I even reduced the cooking time after the first batch but still a little hard. A little disappointed.
Update to my previous post- after the cookies were in a sealed container overnight they softened up and taste great!!
Made these today. They turned out quite nice. Thank you for your recipie. I have friends returning from Newfoundland vacation tomorrow and wanted to surprise them with a treat