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 your equipment, and measure the 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 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 on medium-high speed to mix well, stopping to scrape the bowl and beater a couple of times. This brings all the ingredients together for 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. If using, drain and squeeze all the excess water from the dried fruit by hand. With a spatula, fold in the soaked fruit and/or chocolate chips until evenly dispersed in the dough.
6. You can prepare the cookie dough up to this step several days ahead and store it chilled for up to a week. Or shape into a log, wrap tightly in plastic wrap, seal in a zipper storage bag, and freeze for three to six months. 

Scoop and 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, easy method to press all my cookies at once and keep my hands from getting sticky and gooey. 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 until set and beginning to brown around the edges, about 8 to 10 minutes. The longer you bake, the crispier the cookies will be. Cool the cookies on the pan for five minutes, then carefully move them to a cooling rack or plate. 
4. Store in an airtight container at room temperature, or freeze.