1st - Kelly McNeely, Perth
2nd - Dale Robertson, McDonalds Corners
3rd - Ruth Lemke, Lanark County
1st - Sophie Greenhill, Lanark County
2nd - Nevin Warner, Perth
3rd - Scarlett Warner (Nevin's sister)
First Prize – Kelly McNeely
Second Prize - Dale Robertson
Dale’s Gluten Free Crispy Oatmeal Cookies
½ c. salted butter, softened
1 c. light brown sugar
1 large egg
2 tsp. vanilla extract
1 Tbsp. dark molasses
1 and 2/3 c. wheat free rolled oats
1 c. Dale’s Gluten Free All Purpose Flour Blend* or other high quality gluten free flour blend
½ tsp. cinnamon
½ tsp. baking soda
¼ tsp. salt
*available every Saturday at the McDonalds Corners Farmers Market
Cream butter and sugar until smooth, in a stand mixer with paddle attachment.
Add egg, vanilla and molasses and mix on high until fluffy (about 1 min.), scraping down the
bowl as needed. Set aside.
In a separate bowl, combine the oats, flour, cinnamon, baking soda and salt.
Add to butter mixture and mix on low until combined.
Chill the dough 1 hour in fridge.
Preheat oven to 325°
Drop heaping tablespoons of dough onto parchment-lined baking sheets, and flatten cookies to
2 ½” rounds, leaving room for them to spread.
Bake for 12-15 minutes until golden brown.
Remove from oven and let them cool for 5 minutes before transferring them to a cooling rack to
Third Prize - Ruth Lemke
2/3 cup all purpose flour
11/2 tsp. salt
1/4 tsp. baking powder
1 cup pinhead oatmeal
1/2 cup brown sugar
Rub in 1/4 cup shortening until crumbly.
If needed, add enough water to work the mixture into a stiff dough.
Turn out onto worktop, sprinkle with fine pinhead oatmeal and knead until manageable.
Roll out 1/8 inch thick and cut into rounds.
Bake at 350 preheated oven for 15 mins. Cool on rack.
2 c. flour
1 tsp. baking soda
1 tsp. salt
2 c. quick oats
1 c. brown sugar
½ c. butter
½ c. shortening
½ c. sour milk
Preheat oven to 350°
Stir flour, soda, salt, oats and brown sugar together.
Melt the butter and shortening and add them to the dry ingredients.
Stir in the milk and mix well.
Chill dough for 30 minutes.
Roll out to ¼” thickness on a lightly floured board.
Use a 2” round cookie cutter to cut the cookies; place them on a greased baking sheet and bake
them for 10-15 minutes or until lightly browned.
Yield: 4-5 dozen.