2016 was the 26th year for the Best Cookie in the County Contest. This was the 2nd time I have been awarded the Best Cookie in the County. I did place 3rd a few years back. The contest is always held on Saturday afternoon. The Best Cookie kicks off the competitions for the rest of the fair week. Cally and I will be entering the "Dish of the Day" competitions each evening for the remainder of fair week. So stay tuned to see how my dishes do competing against the rest of the cooks and bakers in Clark County.
Apple Crisp Cookies
1 cup Butter flavored Crisco
1 cup packed brown sugar
2 teaspoons vanilla
2 1/2 cups Old fashion Oats, uncooked
2 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
cinnamon sugar for rolling cookies
1 can Apple Pie filling, finely chopped
1 cup reserved crumb mixture
1/4 cup Old fashion Oats, uncooked
1/2 teaspoon cinnamon
2 tablespoons packed brown sugar
1/2 cup finely chopped pecans
1. Heat oven to 375 degrees. Place parchment paper on cookie sheets. Set up cooling racks.
2. For cookies: combine butter flavored crisco, brown sugar and vanilla in a large bowl. Beat at medium speed until well blended.
3. Combine, oats, flour, baking soda and salt. Add alternatley with water to creamed mixture until well combined.
4. Reserve 1 cup of cookie dough for the topping. Shape remaining dough into 1 inch balls. Roll each ball in cinnamon sugar (1/4 cup sugar and 1 teaspoon cinnamon) and place 2 inches apart on the cookie sheets. Flatten each ball with a cup coated with cinnamon sugar.
5. Bake at 375 degrees for 6 minutes. Remove from oven cooling on cookie sheet for 5 minutes.
6. For topping: Mix reserved cookie dough with oats, cinnamon, brown sugar and pecans until all combined, mixture will be crumbly.
6. Spread pie filling on top of each cookie, Top each cookie off with a sprinkle of the crumbly topping mixture.
7. Return to the oven for 5 minutes. Take out of the oven and cool on cookie sheets for 2 minutes before moving them to the cooling racks.