MOLASSES OAT BRAN COOKIES
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.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- In a large bowl, mix the oil, egg, 1 cup sugar and molasses and mix very well. In a medium bowl, mix together the flour, oats, bran, baking soda, cinnamon, ginger, salt and cloves. Stir the flour mixture into the sugar mixture until well-blended. Cover and refrigerate for at least 1 hour (This is for easier handling). Heat oven to 375°F. Spray cookie sheets with cooking spray or line with parchment. Shape dough into 1-inch balls and roll in the 1/4 cup sugar. Place 2 inches apart on the cookie sheets and flatten the cookies with the bottom of a drinking glass, dipped in sugar. Bake at 375°F for 7-10 minutes until cookies are set and tops are crackle-y. Let cool 1 minute on the cookie sheet, then remove to a cooling rack to cool completely.
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