1 c. sugar
3/4 c. oil
1/4 c. frozen cholesterol-free egg product, thawed
1/4 c. molasses
1 1/2 c. Pillsbury's Best whole wheat flour
1 1/2 c. quick-cooking rolled oats
1/2 c. oat bran
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. salt
1/4 tsp. cloves
No-stick cooking spray, if desired
Sugar

TIP: Two eggs can be substituted for thawed cholesterol-free egg product.

In large bowl, combine sugar, oil, egg product and molasses; mix well. Lightly spoon flour into measuring cup; level off. By hand, stir flour, oats, oat bran, baking soda, cinnamon, ginger, salt and cloves into sugar mixture until well blended. Cover; refrigerate at least 1 hour for easier handling.

Heat oven to 375 degrees. Spray cookie sheets with cooking spray or lightly grease with shortening. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on sprayed cookie sheets. Flatten slightly with bottom of glass dipped in sugar.

Bake at 375 degrees for 7 to 10 minutes or until cookies are set and tops are cracked. Cool 1 minute; remove from cookie sheets. About 5 dozen cookies.