Cook1 hr 20 mins
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.
- 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
- 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.