Molasses Oat Bran Cookies |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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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. Ingredients:
1 cup sugar |
3/4 cup vegetable oil |
1 large eggs 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 1/2 cup 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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