Peek-A-Boo Oatmeal Cookies
Peek-A-Boo Oatmeal Cookies are delightful treats featuring crisp, thin cookies with hidden jelly centers and decorative cutouts, perfect for fun gatherings and kids' snacks.
Ingredients
Instructions
- Sift together the flour, soda, and salt into a bowl.
- Add sugar, shortening, and water to the bowl.
- Beat until smooth, about 2 minutes.
- Fold in the oats.
- Spread the mixture on a breadboard very thin.
- Cut with cookie cutters and create a design in half of the cookies.
- Place plain cookies on a lightly greased cookie sheet.
- Top with 1/2 teaspoon of jelly, then cover with a decorated cookie, lightly pressing edges together.
- Bake in a moderate oven (350°F) for 10 to 20 minutes.
Tips & Substitutions
To make these cookies even more delightful, consider substituting half of the shortening with coconut oil for a subtle coconut flavor. If you want to reduce sugar, you can use a sugar substitute like stevia, but be sure to adjust the liquid ingredients accordingly. For added texture, try mixing in a cup of chopped nuts or chocolate chips with the oats.
Serving Suggestions
These Peek-A-Boo Oatmeal Cookies are perfect for an afternoon snack or a dessert treat. Serve them alongside a glass of cold milk or a refreshing Clove Julep for a delightful pairing. They also make fantastic gifts when packaged in decorative tins. Consider serving them at a gathering alongside other sweet treats like Gelatin Fruit Salad for a lovely dessert spread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag for up to three months. To reheat, place the cookies in a preheated oven at 300°F for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Peek-A-Boo Oatmeal Cookies contains roughly 270 calories, with 1g protein, 10g carbohydrates, and 26g 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 old-fashioned oats instead of Quick Quaker oats?
Yes, you can use old-fashioned oats, but the texture of the cookies will be slightly different, as old-fashioned oats are larger and chewier. You may want to chop them a bit to ensure they mix well with the dough.
What can I use instead of jelly for the filling?
If you prefer not to use jelly, you can substitute it with fruit preserves or even a layer of nut butter like almond or peanut butter for a delicious twist. Just be sure to spread a thin layer so the cookies do not become overly soggy.
How can I make these cookies healthier?
To make these cookies healthier, consider using whole wheat flour instead of all-purpose flour, and reduce the sugar amount by using natural sweeteners like maple syrup or agave nectar. You can also add in some flaxseed meal for additional fiber and nutrients.
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).