Before you begin mixing the dough, preheat your oven to 350° F, line your baking pans or cookie sheets with parchment paper (if using), gather all of your equipment, and measure out all of your ingredients. 

Soak the Dried Fruit

1. Chop larger pieces of dried fruit into quarter-inch pieces.
2. In a small bowl, combine all of the dried fruit and cover it with the hottest water your tap will give. 
3. Let the fruit soak while you mix the dough.

Mix the Dough

1. Whisk together all of the dry ingredients in a large bowl.
2. Combine the butter and honey (or your sweetener) in a large bowl. Using a hand mixer or in a stand mixer with a paddle attachment beat at medium-high speed until the ingredients are nicely combined and lightened in color. 
3. Add the eggs, vanilla, and molasses and beat at medium-high speed to mix well, stopping to scrape the bowl and beater a couple of times. This will bring all of the ingredients together to create the smoothest dough possible. 
4. On low speed, beat in dry ingredients in several additions. Stop the mixer and scrape the bottom and sides of the bowl and the beater with a spatula.
5. Drain and squeeze excess water from dried fruit with your hands, if using. 
6. With a spatula, fold in the soaked fruit and/or chocolate chips until evenly dispersed in the dough.
7. The cookie dough can be prepared to this step several days ahead and stored chilled for up to a week. Or shaped into a log and wrapped very tightly in plastic wrap, sealed in a zipper storage bag, and frozen for three to six months. 

Scoop + Bake

1. Scoop even-sized balls of cookie dough onto a non-stick or parchment-lined cookie sheet, spacing them a couple of inches apart. 
2. With a chewy, dense cookie like these, I find flattening the scooped dough allows for the best bake. I use a quick and easy method to press all my cookies at once, and prevent sticky, gooey hands. Simply cover your pan with a sheet of parchment or wax paper, then use another pan to press down with even pressure on all of the dough balls at once.
3. Bake the cookies just until they are set, and begin to brown around the edges, about 8 to 10 minutes. The longer you bake, the crispier the cookies will be.
4. Cool the cookies on pan for five minutes, then carefully move them from the pan to a cooling rack or a plate. 
5. Store in an air-tight container at room temperature, or freeze.