Recipe: Molasses Oat Bran Cookies (using whole wheat flour and oats)

MOLASSES OAT BRAN COOKIES

1 1/4 cups sugar, divided use
3/4 cup oil
1/4 cup frozen, fat-free egg product, thawed (or 1 egg)
1/4 cup molasses
1 1/2 cups whole wheat flour
1 1/2 cups quick-cooking rolled oats (uncooked)
1/2 cup oat bran
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves

In large bowl, combine 1 cup sugar, oil, egg product and molasses; mix well. Set aside.

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.

WHEN READY TO BAKE:
Preheat oven to 375 degrees 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 degrees F for 7-10 minutes or until cookies are set and tops are cracked. cool one minute; remove from cookie sheets.

HIGH ALTITUDE: (Above 3500 feet): Increase flour to 1-3/4 cups. Bake as directed.

Makes 5 dozen cookies
Source: Pillsbury Classic Cookbooks - Cookies Galore