STREAMING NOW: Nigella: At My Table

Molasses Oat Bran Cookies

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This healthy (well, healthier) cookie recipe won a prize in the 1990 Pillsbury Bake-Off. It was created by by Constance Dudley of Stanardsville, Virginia. I got the recipe from the 50th Anniversary Best of the Bake-Off Cookbook. Cook time includes refrigeration time and cook time for 2 batches of cookies. These can easily be made vegan by using a vegan egg-replacer like Ener-G. Sometimes sugar is not vegan so you could substitute raw sugar, if desired.”
1hr 30mins
60 cookies

Ingredients Nutrition


  1. In a large bowl, mix the oil, egg, 1 cup sugar and molasses and mix very well.
  2. In a medium bowl, mix together the flour, oats, bran, baking soda, cinnamon, ginger, salt and cloves.
  3. Stir the flour mixture into the sugar mixture until well-blended.
  4. Cover and refrigerate for at least 1 hour (This is for easier handling).
  5. Heat oven to 375°F.
  6. Spray cookie sheets with cooking spray or line with parchment.
  7. Shape dough into 1-inch balls and roll in the 1/4 cup sugar.
  8. Place 2 inches apart on the cookie sheets and flatten the cookies with the bottom of a drinking glass, dipped in sugar.
  9. Bake at 375°F for 7-10 minutes until cookies are set and tops are crackle-y.
  10. Let cool 1 minute on the cookie sheet, then remove to a cooling rack to cool completely.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a