Molasses Oat Bran Cookies
Indulge in the hearty, old-fashioned charm of Molasses Oat Bran Cookies—a treat that combines wholesome ingredients with rich, spicy flavors. These soft and chewy cookies are packed with nutrient-rich oat bran, rolled oats, and the earthy sweetness of molasses, offering a satisfying texture that’s both tender and hearty. Warm spices like cinnamon and ginger add a comforting depth, while optional raisins or chopped nuts bring bursts of natural sweetness or crunch. Ready in under 30 minutes, this recipe is perfect for a quick snack or lunchbox addition. Whether you’re craving a comforting homemade cookie or looking for a healthier twist on a classic, these molasses oat bran cookies are sure to delight!
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Recipe Information
Ingredients
- 8 tablespoons unsalted butter
- 0.75 cups brown sugar
- 0.25 cups molasses
- 1 whole large egg
- 1 teaspoons vanilla extract
- 1 cups oat bran
- 0.5 cups rolled oats
- 0.75 cups all-purpose flour
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground ginger
- 0.25 teaspoons salt
- 0.5 cups raisins or chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, brown sugar, and molasses using a hand or stand mixer until the mixture is light and fluffy, about 2 minutes.
Add the egg and vanilla extract to the butter mixture. Beat until well combined and smooth.
In a separate bowl, whisk together the oat bran, rolled oats, all-purpose flour, baking soda, ground cinnamon, ground ginger, and salt to evenly distribute the dry ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
If using raisins or chopped nuts, gently fold them into the cookie dough.
Scoop the dough by rounded tablespoons onto the prepared baking sheets, placing each cookie about 2 inches apart to allow for spreading.
Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set and the centers look slightly underbaked. The cookies will firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
2650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 392.2 g | 143% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 226.8 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 469 mg | 36% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2882 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
