Sixteen years ago, I was somewhat fat phobic. The national recommendations were to get about 30% of your calories from fat so my target was 20%. I ate low fat/non fat everything and saved up my fat calories for cookies, chocolate and cake – things I believed needed fat to taste good. These days, I am more laid back with fat. I do watch calories, but I believe all the reports about healthful oils and try to incorporate them into my diet wherever I can.
While I’ve changed a few steps (turbinado sugar, walnuts, order of ingredients), this recipe is a Pillsbury Bake-Off prize winner from 1990. I blame my fat phobic thinking back then for having missed it. At the time, I would have viewed this seemingly healthy recipe as useless because “3/4 cup oil” seemed like a lot for a wholesome cookie. At any rate, I’m glad this recipe hit the radar. These cookies are thick, crispy on the outside, kind of chewy on the inside, and full of flavor. They taste healthy, but in a good way.
Molasses Oat Bran Cookies
1 1/2 cups whole wheat flour
1 1/2 cup quick cooking oats
½ cup oat bran
2 teaspoons baking soda
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
1 cup granulated sugar
¾ cup vegetable oil
¼ cup egg substitute or 1 large egg
¼ cup mild molasses
Turbinado sugar and crushed walnuts (optional) for dusting
In a mixing bowl, thoroughly stir together flour, oats, oat bran, baking soda, salt, cinnamon, ginger and cloves.
In a second mixing bowl, stir together sugar, oil, egg and molasses.
Stir dry ingredients into wet ingredients and mix until thoroughly blended. Chill dough for 1 hour, covered.
Preheat oven to 375 degrees F. Line two cookie sheets with parchment. Shape dough into 1 inch balls and place 12 balls on each cookie sheet. Press down with palm of hand to make half inch thick rounds. Sprinkle tops lightly with turbinado sugar or a mixture of turbinado sugar and walnuts. Bake for 7-10 minutes.
Makes 60 cookies, though I made slightly fewer