Oatmeal Polka Dots
Oatmeal Polka Dots are delightful cookies featuring crispy edges, chewy oats, and a rich chocolate center, perfect for satisfying sweet cravings and entertaining guests.
Ingredients
Instructions
- Cream sugar, shortening, egg, and vanilla thoroughly.
- Add mace and salt to the flour.
- Stir to blend.
- Add blended dry ingredients, rolled oats, and nuts to the creamed mixture.
- Mix well; let stand for 10 minutes.
- Shape dough into 3/4-inch balls.
- Place on ungreased baking sheet.
- Press down in the center with your finger.
- Bake at 375°F for 5 minutes.
- Remove from oven.
- Press down in the center again.
- Return to oven and bake 5 to 7 minutes more.
- Melt chocolate bits in top of double boiler.
- Fill the center of each cookie with 1/4 teaspoon of melted chocolate.
Tips & Substitutions
For a nuttier flavor, consider using toasted nuts instead of raw. If you don't have mace, nutmeg is a great substitute. Ensure your butter or shortening is at room temperature for easy creaming. If you prefer a chewier texture, let the dough sit longer before shaping the balls. For a fun twist, try adding dried fruits like raisins or cranberries, or even incorporating some spices like cinnamon.
Serving Suggestions
Serve these delightful cookies with a glass of milk or a cup of tea for a comforting treat. They also pair beautifully with Noni'S Blueberry Cake for a dessert platter. Consider offering a scoop of vanilla ice cream alongside for a delicious contrast. These cookies are perfect for gatherings, school lunches, or as a midday snack.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer bag for up to three months. When ready to enjoy, thaw at room temperature or warm them in the oven for a few minutes to restore their freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Polka Dots contains roughly 185 calories, with 3g protein, 25g carbohydrates, and 8g 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 regular oats instead of quick cooking oats?
Yes, you can use regular rolled oats instead of quick cooking oats, but the texture may be chewier. If you prefer a softer cookie, consider pulsing regular oats in a food processor slightly to break them down. Just be mindful that baking time may need slight adjustments.
What can I use instead of shortening?
If you prefer not to use shortening, unsalted butter is a great substitute. It will add a rich flavor to the cookies, but be aware that it may slightly alter the texture. You can also try coconut oil for a dairy-free option, which will impart a subtle coconut flavor.
Can I make these cookies gluten-free?
Absolutely! To make these cookies gluten-free, simply replace the all-purpose flour with a gluten-free all-purpose blend. Make sure the blend contains xanthan gum for proper binding. Also, check that your oats are certified gluten-free to avoid any cross-contamination.
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).