The gooey, the crunchy, the fruity and the nutty (all of them yummy!) made an appearance on the Ladue News cookie judging table for the annual spring reader’s recipe contest. Thanks to all who entered, and to our judges, a.k.a. in-house cookie fiends.  And congratulations to winner Anne Rosenberg, whose Oatmeal Cookies hit the spot and earned her a gift certificate to the LÉcole Culinaire presentation kitchen.

TOP COOKIE: Oatmeal Cookies

by anne rosenberg

1 C. sugar

1 C. brown sugar

1 C. Crisco (‘butter’ flavor recommended)

2 eggs

1 1/4 C. flour

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. vanilla

2 C. oatmeal

3/4 C. raisins (nuts are optional)

Cream sugar, shortening and eggs. Add sifted dry ingredients, vanilla and oatmeal. Chill. Drop spoonfuls on ungreased cookie sheets (I use parchment paper). Bake at 375° F for 12 to 15 minutes.

FIRST RUNNER UP: Molasses Sugar Cookies

by carole marcum

3/4 C. shortening

1 C. sugar, + extra for rolling

1 egg

1/4 C. molasses

2 C. flour

1 tsp. baking soda

1 tsp. baking powder

Cream shortening; gradually add 1 C. sugar, beating well. Add egg and molasses and mix well. Combine flour and next 8 ingredients; mix well. Add about 1/4 of flour mixture at a time to creamed mixture, beating after each addition. Chill dough 1 hour. Using #70 scoop, roll balls of dough in sugar and place 2 inches apart on ungreased cookie sheets. Bake at 375° F for 9 to 11 minutes. Cool on wire racks.


by amy brown

1 C. creamy peanut butter

1/2 C. sugar

1 egg

Preheat oven to 350° F. Line two cookie sheets with parchment paper or silicone baking mats. Put all ingredients in a large bowl. Using a wooden spoon and some elbow grease, stir until well combined. The longer you stir, the thicker it gets. With a mini ice cream scoop or two teaspoons, place dough on prepared sheets about 1 inch apart. Using clean, damp fingers, pat dough down a bit. Press a fork to make cross marks on top of each cookie, then  Sprinkle with a pinch of sea salt. Bake for 18 to 20 minutes, rotating sheets in oven halfway through. Cool on cookie sheets for 5 minutes, then move to cooling rack.

THIRD RUNNER UP: Lemon-Pecan Tea Cakes

by mattie richardson

1 C. butter, room temperature

1 1/2 C. granulated sugar

1 egg

1 tsp. Lemon flavor

dash of lemon juice

1 tsp. baking soda

1 tsp. cream of tartar

pinch of nutmeg

2 C. all purpose flour

1/2 C. pecans

cream butter, sugar, lemon flavor and juice, then add egg. Mix. Add dry ingredients and combine, then use 1/2-oz scooper to put dough on cookie sheets. Bake at 375° F for 10 minutes, until slightly golden.