• 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup oat bran
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2/3 cup sugar
  • 1/2 cup plus 2 tablespoons vegetable oil
  • 1/3 cup molasses
  • 1 egg
  • Additional sugar, for rolling


Serves: 36 cookies


Preheat the oven 350°F.

Whisk together the all-purpose flour, whole wheat flour, oat bran, baking soda, cinnamon, cloves, ginger and salt in a medium bowl.

In a large bowl with an electric mixer on medium-high speed, beat together the sugar, oil, molasses and egg until well-blended. Stir in the flour mixture and mix well.

Shape into 1-inch balls, roll them gently in sugar and place the balls 2 inches apart on an ungreased baking sheet. Use the bottom of a drinking glass to gently flatten the cookies.

Bake for 10 minutes. Transfer the baking sheet to a rack to cool for 5 minutes. Transfer the cookies to the rack to cool completely.

To make big, soft molasses cookies: Substitute 3/4 cup (1 1/2 sticks) softened butter for the oil. Beat the sugar and butter until light and fluffy then add the molasses and egg, and beat until blended. Roll the dough into 2-inch balls, place 2 1/2 inches apart on the baking sheet, and bake 11-12 minutes. (This makes 24 big cookies.)

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