Laura Gutschke|Abilene Reporter-News
Rustyn Ross, 11, is smart about cookies, and she has the best-of-show ribbon to prove it.
Her Salty Caramel and Pecan Oatmeal Cookies rolled over the West Texas Fair & Rodeo judges last month, capturing first place in the junior drop cookie category and earning best-of-show in the youth cookies division.
Rustyn learns about cooking and nutrition in4-H, but she credits kitchen time with mom, Laura Ross, and Mimi –that would be grandmother Marsha Rutland –for helping her excel.
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Don't let the oatmeal fool you into thinking Rustyn's top-notch cookie is somewhat healthy.
"The fair is when you make the unhealthy stuff," said Laura, who teaches fourth grade at Lawn Elementary.
In the winning cookies there is plenty of butter, two kinds of sugar and caramel bits to overwhelm the goodness of rolled oats.
Rutland, a professor of physical therapyat Hardin-Simmons University, found the winning recipe.
"She always finds recipes and tears them out of magazines throughout the year,"Laura said.
The best-of-showribbon was one of dozens forthe Jim Ned sixth-grader. She submitted 47 fair entries – not only in the bakingcategories but also in canning, fashion, sewing, hobbies and art. Rustynplaced on just about every entry.
For her efforts, Rustynnetted cash winnings totaling $167 and other goodies. Part of the winning swag included seven bottles of vanilla extract.
"Mimi always gets those for Christmas," Laura said about the latter.
Cooking is a family affair for Rustyn's clan, who often gather for Sunday lunches and work together in a great-grandmother's garden.
The night before fair entries were due on a Saturday, Rustyn, her younger brother and two cousins weremeasuring, mixing and baking entries at Mimi's house.
The marathon session started about 5 p.m. and lasted five hours. The flour was flying again in the morning until everything was baked, cooled and packaged for submission in the early afternoon.
Laura and Mimi shopped for supplies in advance, and along with another relative tackled the dishes. There also were a couple ofemergency runs to the local grocery store in Tuscola for forgotten ingredients.
Following the marathon baking sessions, the family put together sample plates to share with neighbors and teachers.
"We have to share it because there's a lot," Rustyn said.
The youngsteris partial to making Bundt cakes. Her entry this year ofCheesy Cherry Pound Cake won first in its category.
"I like making cakes and decorating them," Rustyn said.
She also enjoysanother part of the baking ritual.
"I like eating the batter," she said.
Rustyn's first baking memory is making "the best ever chocolate chip cookies at my grandma's house," she said.
The cookie's appeal comes from theminiature chocolate chips instead of the standard size, Rustyn said.
Anothersecrettocookie bakingis using pecans from your own trees, Rustyn said.
Her best tip, however, does not require such a special source.
"Don't cook them too long –like nine minutes and then check them and make sure they don't burn," she said.
"Set a timer. Her mom's not very good at that," Laura said, referring to herself.
"She burns cookies all the time," chimed Rustyn.
Just in time for the holidays, here are the family's recipes for the best-of-show cookies and the chocolate chip variety.
Why are cookies so popular, especially at holiday time?
"They're easy to eat and you don't have to use a spoon or fork," Rustynsaid.
And, there's another plus: "They go good with ice cream," she added.
Share your favorite recipes or food-related historical recollections by emailing Laura Gutschke at laura.gutschke@reporternews.com.
Salty Caramel and Pecan Oatmeal Cookies
(Recipe courtesy Rustyn Ross andMarsha Rutland)
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed dark brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoonground cinnamon
1/2 teaspoon baking soda
2 eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
3 cups rolled oats
1 (11-ounce) package caramel bites
1 cup pecans, toasted and coarsely chopped
Coarse sea salt
Directions
1. Heat oven to 350 degrees.
2. In a large mixing bowl, beat butter with electric mixer on medium to high for30 seconds.
3. Add granulated sugar, brown sugar, salt, baking powder, cinnamon andbaking soda. Beat until combined.
4. Beat in eggs and vanilla until combined. Beat in some of the flour. Usea spoon to stir in the rest as well as the oats, caramel baking bitsand pecans.
5. Using a small ice cream scoop,drop 1 1/2-inchmounds of dough 2 inches apart onto cookie sheets. Sprinkle with sea salt. Bake for 11 to 13 minutestill light brown. Cool on cookie sheet.
Best Ever Chocolate Chip Cookies
(Recipe courtesy Rustyn Ross andMarsha Rutland)
Ingredients
1 cup Crisco shortening
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups plus2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 ounces miniature, semi-sweet chocolate chips
1 cup pecans, chopped
Directions
1. Heat oven to 350 degrees.
2. Use a mixer to cream together the shortening, brown sugar and granulated sugar.
3. Beat eggs andvanilla into creamed mixture.
4. Add flour, baking soda and salt and mix.
4. Stir in chocolate chips andpecans.Bakefor 9-10 minutes.
Note: The dough can be stored in the freezer and thawed to bake cookies when needed.
Laura Gutschke is a general assignment reporterand food columnist and manages online content for the Reporter-News. If you appreciate locally driven news, you can support local journalistswith a digital subscription to ReporterNews.com.
