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Title: Molasses Oat Bran Cookies
Categories: Insert
Yield: 24 Servings
| 1 c | Sugar | |
| 3 | /4 c | Oil |
| 1 | /4 c | Frozen,fat-free egg product |
| : | thawed(or 1 egg) | |
| 1 | /4 c | Molasses |
| 1 1 | /2 c | Whole wheat flour |
| 1 1 | /2 c | Quick-cooking rolled oats |
| 1 | /2 c | Oat bran |
| 2 t | s Baking soda | |
| 1 t | s Cinnamon | |
| 1 | /2 t | s Ginger |
| 1 | /4 t | s Salt |
| 1 | /4 t | s Cloves |
| 1 | /4 c | Sugar |
In large bowl, combine 1 cup sugar, oil, egg product and molasses; mix well. Lightly spoon flour into measuring cup;level off. 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 sheet with nonstick cooking spray. Shape dough into 1-inch balls; roll in 1/4 cup sugar. Place 2 inches apart on sprayed-coated cookie sheets. Use the bottom of a glass dipped in sugar to flatten balls slightly. Bake at 375 F for 7-10 minutes or until cookies are set and tops are cracked. cool one minute; remove from cookie sheets. Makes 5 dozen cookies.
HIGH ALTITUDE: (Above 3500 feet): Increase flour to 1-3/4 cups. Bake as directed.
Recipe By : PILLSBURY CLASSIC COOKBOOKS Serving Size : 60 Preparation Time :0:00 Categories : Cookies