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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Molasses Oat Bran Cookies |
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Serves: 60 Print this RecipeConstance Dudley - Stanardsville, Virginia Bake-Off® Contest 34, 1990 Prize Winner These spicy cookies have a full-bodied molasses flavor. Coating them with sugar gives them a wonderful, crackly appearance. 1 cup sugar 3/4 cup oil 1/4 cup refrigerated or frozen fat-free egg product, thawed, or 1 eggs 1/4 cup molasses 1 1/2 cups whole wheat flour 1 1/2 cups quick-cooking rolled oats 1/2 cup oat bran 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon salt 1/4 teaspoon cloves 1/4 cup sugar In large bowl, combine 1 cup sugar, oil, egg product and molasses; mix well. By hand, stir flour, rolled oats, oat bran, baking soda, cinnamon, ginger, salt and cloves into sugar mixture until well blended. Cover with plastic wrap; refrigerate at least 1 hour for easier handling. Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. Shape dough into I-inch balls; roll in 1/4 cup sugar. Place 2 inches apart on sprayed-coated cookie sheets. With bottom of glass dipped in sugar, flatten balls slightly. Bake at 375°F. for 7 to 10 minutes or until cookies are set and tops are cracked. Cool 1 minute; remove from cookie sheets. HIGH ALTITUDE - Above 3,500 feet: Increase flour to 1 3/4 cups. Bake as directed above. Nutrition Per Serving (1 cookie): Calories 60; Protein 1g; Carbohydrate 8g; Fat 3g; Sodium 50mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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