Fairfield resident Joan Rist earned a blue ribbon and first-place honors in the cookie-baking competition at the 2026 Iowa State Fair for her entry of Oatmeal Raisin with Walnuts Drop Cookies. The judges praised the entry, stating, “Great tasting. The walnuts set off the flavor. Golden brown on the bottom. The recipe was easy to follow.”
The award represents a special accomplishment in a hobby Joan has enjoyed for years.
“I was shocked!” she said after winning. “This is my first time in the Iowa State Fair. Thank you, Iowa.”
“I’m very happy and surprised,” she added. “The main thing is sharing cookies with friends and family.” Joan has kindly shared the recipe below:
Oatmeal Raisin Cookies with Walnuts
Makes 24 cookies
1 cup (226g) unsalted butter, room temperature
1 cup (200g) packed light or dark coconut sugar
1/4 cup (50g) Succanat (unrefined cane sugar)
2 large eggs
2 tsp. pure vanilla extract
1 Tbsp. (15ml) unsulphured or dark molasses (do not use blackstrap)
1-2/3 cups (209g) all-purpose flour
1 tsp. baking soda
1-1/2 tsp. ground cinnamon
1/2 tsp. salt
3 cups (255g) quick rolled oats
1 cup (140g) raisins
1/2 cup (64g) chopped, toasted walnuts
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 3 minutes.
- Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
- In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until com-bined. Beat in the oats, raisins, and walnuts on low speed. The dough will be thick, yet very sticky.
- Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
- Preheat oven to 350°F (177°C). Line two 15×11″ baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll balls of dough (about 2 tablespoons per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop, since the dough can be sticky.
- Bake for 12–14 minutes until lightly browned on the sides. The centers will look very soft and underbaked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.