Molasses Oat Bran Cookies is one of many recipes buried deep within the archives of Cookie Madness which I only tried once. Now, as of 11/2020, they have been tested twice! I didn't want to commit to a full batch so I actually halved the recipe and made some minor improvements. Back when I first tested I said they were good but tasted kind of healthy. This time I think they are great and don't taste "healthy" at all.
Oat Bran
The oat bran adds some textural contrast and that's about it. So yes, there's a little extra fiber but these are delicious and worthy of future cookie exchanges. By the way, oat bran doesn't seem to be as easy to find for some reason. Maybe it's because oat fiber is becoming more popular? But oat bran is still a winner win it comes to texture and flavor. It's nutritious, has a nutty flavor that's good in cookies, and it's a good source of tasty fiber which you can use as a thickener or oatmeal topping. I keep a big bag of Shiloh Farms brand in the freezer.
Improvements and Cookie Tips
- You can make Molasses Oat Bran Cookies with white whole wheat flour or all-purpose. Either should work, but make sure to weigh the flour or sift and aerate it. The recipe calls for 1 ½ cups, and that is a light-handed 1 ½ cups weighing 185 grams.
- I made the ones in the photos with quick cooking oats. I often substitute old fashioned for quick cooking, but this is one of those recipes that's probably best with quick cooking as they are cut smaller and will help the dough hold its shape better than old fashioned. So use quick cooking.
- Light olive oil works well!
- You can portion the dough by spooning up 1 tablespoon and dividing it in half so each cookie is about ½ tablespoon measure.
Molasses Oat Bran Cookies
1 ½ cups white whole wheat flour (185 grams)
1 ½ cup quick cooking oats (120 grams)
½ cup oat bran (60 grams)
2 teaspoons baking soda
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
1 cup granulated sugar (200 grams)
¾ cup vegetable oil
¼ cup egg substitute or 1 large egg
¼ cup mild molasses (80 grams)
Turbinado sugar and crushed walnuts (optional) for dusting
Preheat oven to 375 degrees F. Line two cookie sheets with parchment.
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.
Using a tablespoon measure, scoop up dough and shape each spoonful into two balls.
Arrange balls on baking sheets 2 inches apart or arrange on plates lined with plastic wrap if you are going to chill the dough.
Bake for 7-10 minutes.
Makes around 60 cookies
Recipe
Molasses Oat Bran Cookies
Ingredients
- 1 ½ cups white whole wheat or all-purpose flour 185 grams
- 1 ½ cup quick cooking oats 120 grams
- ½ cup oat bran 60 grams
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cloves
- 1 cup granulated sugar 200 grams
- ¾ cup vegetable oil
- ¼ cup egg substitute or 1 large egg
- ¼ cup mild molasses 80 grams
- Turbinado sugar and crushed walnuts optional for dusting
Instructions
- Preheat oven to 375 degrees F. Line two cookie sheets with parchment.
- 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.
- Using a tablespoon measure, scoop up dough and shape each spoonful into two balls.
- Arrange balls on baking sheets 2 inches apart or arrange on plates lined with plastic wrap if you are going to chill the dough.
- Bake for 7-10 minutes.
Heidi says
I haphazardly use whatever baking sheet I happen to pull out at the time - but I always use my Silpat and never have a burned bottom. Does anybody else use a Silpat?
Nadine - Healthifica.com says
It's great that you post this recipe. I believe it does taste healthy, in a good way. And, yummy!
I'll try it this weekend.
Jackie says
Anna,
Have you tried the Pampered Chef Stoneware. Their bar pans and pizza stones work well for baking cookies. No burned bottoms!
Jen says
About a year ago, I switched to rimless baking sheets and haven't had any problems with overbrowning. They aren't Airbake, just plain ol' baking sheets but there is a difference in browning between the rimless and the rimmed pans. Perhaps it's not the Airbake itself but rather the rimless feature?
Anna says
tg, thanks! I like doing experiments. Maybe I'll do more of them.
Randi, good luck with the sour cream bars. Just use the recipe on Betty Crocker.com.
Brenda and Claire, I am glad to hear you two validating my opinion on baking sheets. I've kind of taken my "perfectly un-burnt bottomed" cookies for granted until now. I like the rimmed aluminum cookie sheets for other things (granola, for instance) but my AirBakes have been great.
Julie, I hate overly browned bottoms too and with the AirBakes, haven't had to deal with them. Also, I'm glad to hear you can identify with me on the fat issue. It's amazing how much my attitude has changed over the years. I honestly never thought I'd be drizzling olive oil over things. I also use European style butter. The funny thing is, it is so delicious and satisfying that you only need a very small bit.
Julie O'Hara says
Thanks for talking about baking sheets! I HATE overly brown bottoms and even slightly over baked cookies. I want to get some for my holiday baking. I too, was fat phobic in the early 90s. Today, I would not touch a Snackwell! Calories are definitely the important thing, and I absolutely love olive oil and avocado. I even use butter with reckless abandon. Moderate amounts aren't bad for you, and it is still my favorite thing on bread. These cookies look really good. I love whole wheat baking!
Claire N says
I've already planned another cookie for today, but these are the next to make...maybe I'll try them out on the family for Thanksgiving!!! I have a friend who swears by Air-Bake pans. I use pizza stones for mine, but I think that it has the same effect on the cookies (no burnt bottoms!). I do need to get at least one Air-Bake though. Can't wait to try these cookies, they look great!
Brenda says
I love my Airbakes too. I forbid my husband to touch them for any reason since he likes to carry things to the grill on cookie sheets--then cut the meat on it...grrrrrrrr!
Randi says
I was looking thru the betty crocker site for some recipes to use on a job I'm catering Nov 30th. I came across a bar cookie you submitted from 2005. I think I might make them for that event. Have you made them on this site?
guinness girl says
Ooh! These look delicious!
tg says
oh i just LOVE when you share empirical data like your comparison of cookies baked on regular pans vs. airbake. that stuff's solid gold, sister!