Grandma's Molasses cookies

As requested here is both the original (awesome) cookie recipe, and the follow up adaptations I have been trying to make it healthier.

I used to make these all the time as a teen, I had the recipe memorized.  Then I moved a few times, married, had a kid or two, and had to call my mother for the recipe.

I then called her every Christmas for 4 years to get it again!  This year I finally had three copies written down.

Molasses cookies:


dump all in bowl, mix with fork
2/3 cup oil
1/2 cup sugar
1/4 cup molasses
1 egg


then add in:

2 cups flour
2tsp baking soda
1/2 tsp cloves
1/2 tsp ginger (I always had a heavy hand w/spices)
1 tsp cinnamon
1/2 tsp salt (actually I never used any)

mix dry then mix all and then flatten in pan

Refrigerate an hour,
Cut into 1inch squares, lightly 'ball up', roll in sugar,
Place on cookie sheet squish lightly with a sugar coated glass

Bake 375 for 8 minutes. (I think, none of my written copies have the time/temp on them)

This makes an AWESOME cookie if done right.


My recent adaptations (with varying success)
I have baked them three different times recently, each time adding a new change:

Replace flour with whole wheat flour.
Replace Sugar with honey
Replace oil with butter.

So far the taste is too light, not enough molasses flavor, and the cookie is too crumbly.  Each batch has been good, though I think the butter makes it too mellow, I think oil helps the flavor.  I need to go research what makes cookies crumbly?

I wonder if the fact that I used to use a fork instead of a kitchenaid matters?

They still get rave reviews so not all is lost, but it doesn't quite taste like in my teens so I am not quite happy.  (I am not happy enough with my fudge either, so I might just be ultra picky!)