These don't have molasses, they have brown sugar, but I remembered them when I read your post. I just received Low-Fat Baking by Linda Fraser for Christmas which includes this recipe.

Oaty Crisps
Makes 18

1 3/4 cup rolled oats
1/2 cup light brown sugar 1 egg
4 Tablespoons sunflower oil
2 Tablespoons malt extract

Preheat oven to 375 degrees F. Lightly grease 2 baking sheets.

Mix the rolled oats and sugar in a bowl, breaking up any lumps in the sugar. Add the egg, oil and malt extract, mix well, then allow to soak for 15 minutes. Using a teaspoon, place small heaps of the mixture well apart on the prepared baking sheets. Press the heaps into 3-inch rounds with the back of a dampened fork.

Bake the cookies for 10-15 minutes, until golden brown.
Allow them to cool for 1 minute, then remove with spatula and cool on a wire rack.

Tip: To give these cookies coarser texture, substitute jumbo oats for some or all of the rolled oats. Once cool, store them in an airtight container to keep them as crisp and fresh as possible.