Total Time
1hr 30mins
Prep 10 mins
Cook 1 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.

Ingredients Nutrition


  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.
Most Helpful

This was way to dry to form into balls. Probably had to add another 1/4 cup of molasses. Sure couldn't flatten them before baking as they would still just fall apart. So cooked for 7 minutes, then flattened them with a spatula and baked another 2 minutes. The flavor is great but, I will find another recipe for next time.

Terriyaki 2 February 23, 2014

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.

death_by_parsnip October 03, 2007

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!

LonghornMama August 25, 2006