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Nutrition Facts
Serving Size 1 (15g) Recipe makes 60 servings
Calories 65
Calories from Fat 27		(41%)
Amount Per Serving		%DV
	Total Fat 3.0g	4%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 53mg		2%
Potassium 45mg		1%
Total Carbohydrate 9.3g		3%
	Dietary Fiber 0.7g	2%
	Sugars 5.0g
Protein 1.0g		1%
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Molasses Oat Bran Cookies

Recipe #95991 | 1½ hours | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Roosie
Jul 20, 2004

This healthy (well, healthier) cookie recipe won a prize in the 1990 Pillsbury Bake-Off. It was created by by Constance Dudley of Stanardsville, Virginia. I got the recipe from the 50th Anniversary Best of the Bake-Off Cookbook. Cook time includes refrigeration time and cook time for 2 batches of cookies. These can easily be made vegan by using a vegan egg-replacer like Ener-G. Sometimes sugar is not vegan so you could substitute raw sugar, if desired.

SERVES 60 , 60 cookies (change servings and units)

Ingredients

1 cup sugar
3/4 cup vegetable oil
1 large egg or 2 egg whites or 1/4 cup egg substitute
1/4 cup molasses
1 1/2 cups whole wheat flour
1 1/2 cups rolled oats
1/2 cup oat bran or wheat bran
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon clove
1/4 cup sugar

Directions

1
In a large bowl, mix the oil, egg, 1 cup sugar and molasses and mix very well.
2
In a medium bowl, mix together the flour, oats, bran, baking soda, cinnamon, ginger, salt and cloves.
3
Stir the flour mixture into the sugar mixture until well-blended.
4
Cover and refrigerate for at least 1 hour (This is for easier handling).
5
Heat oven to 375°F.
6
Spray cookie sheets with cooking spray or line with parchment.
7
Shape dough into 1-inch balls and roll in the 1/4 cup sugar.
8
Place 2 inches apart on the cookie sheets and flatten the cookies with the bottom of a drinking glass, dipped in sugar.
9
Bake at 375°F for 7-10 minutes until cookies are set and tops are crackle-y.
10
Let cool 1 minute on the cookie sheet, then remove to a cooling rack to cool completely.

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Featured Reviews for This Recipe

From: death_by_parsnip

On Oct 3, 2007

These cookies are very good and easy to make. I will make them again. They are very grainy and taste like oatmeal (a good thing in my opinion). I may adjust the spices next time and add some nutmeg or allspice.

1 person found this review helpful

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From: LonghornMama

On Aug 25, 2006

Great healthier cookies! Mild molasses flavor that's not overly spicy. Even the kids enjoyed these. I was actually searching to post this recipe and noticed that the original calls for quick-cooking oats, though I'm sure either would work well. To save time, I didn't chill the dough or flatten with a glass and the cookies turned out perfectly round with a lovely crackled top. Thanks, Roosie, for posting!

2 people found this review helpful

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From: PaulaG

On Jul 26, 2004

A great healthy cookie! They were moist and chewy with a nice spicey flavor. These cookies cooked to a perfectly round cookie (when I didn't overcrowd them). I reduced the amount of oil to 1/2 cup and used 1/2 Splenda and 1/2 sugar. Also, I did not have the molasses so I used sorghum syrup.

5 people found this review helpful

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From: LUv 2 BaKE

On Apr 12, 2005

Delicious cookies! A nice oatmeal/spice flavour! The only thing I did differently was use 1/4 cup unsweetened applesauce and 1/4 cup oil instead of 3/4 cup oil. You would never know I subbed most of the oil. These are great cookies I will make again!

3 people found this review helpful

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