Giant Polka Dot Cookies
Giant Polka Dot Cookies are large, colorful treats featuring chewy oats and vibrant M&M's, perfect for parties, kids, and anyone craving a fun, sweet indulgence.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, thoroughly cream shortening, sugars, and vanilla.
- Beat in eggs, then water.
- In a separate bowl, sift together flour, baking soda, and salt.
- Add the dry ingredients to the creamed mixture, blending well.
- Stir in rolled oats.
- On a greased cookie sheet, for each cookie, spread 1/4 cup of dough into a 3 1/2-inch circle.
- Arrange cookies 2 1/2 inches apart.
- Press M&M's into the top of each cookie.
- Bake at 375°F for 8 to 10 minutes.
- Switch the cookie sheets after 4 minutes for more even baking.
Tips & Substitutions
For a chewier texture, consider adding an extra egg yolk or substituting half of the shortening with unsalted butter. If you don’t have M&M's, chocolate chips or chopped nuts make great alternatives. Ensure the dough is chilled briefly before baking to help maintain the cookie shape. Always keep an eye on the baking time to avoid overbaking.
Serving Suggestions
These Giant Polka Dot Cookies are delightful on their own but pair beautifully with a glass of cold milk or a cup of coffee. They also make a fun addition to dessert platters alongside brownies or slices of Pam'S Chocolate Zucchini Cake. Consider serving them at parties or family gatherings for a cheerful treat.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, place them in a freezer bag and freeze for up to three months. To reheat, pop them in the microwave for 10-15 seconds or warm them in an oven at 350°F for a few minutes for that freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Giant Polka Dot Cookies contains roughly 7 calories, with 0g protein, 1g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cookies may turn out denser. You might want to use a mix of both to maintain some lightness while adding a nutty flavor.
What can I use instead of shortening?
You can substitute the shortening with an equal amount of unsalted butter or coconut oil for a different flavor. Just keep in mind that butter will add moisture, making the cookies a bit richer.
How can I make the cookies softer?
To achieve softer cookies, you can slightly underbake them, removing them from the oven when they are just set but still soft in the center. Additionally, using brown sugar instead of white sugar can enhance moisture and softness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).