Operation Baking GALS - Butterscotch Oatmeal Cookies, Choco Chip with Pecans and Choco Chip with Toffee Bits

A GREAT BIG *HUG* and "THANK YOU!!!"

to all of our service men and women and to their families who sacrifice so much for our freedom.

I love you all!

And a special thank you to Lauren who headed up team "We'll Eat Everything!" for doing such a fantastic job! Please check out her blog at I'll Eat You and see all of the delicious cookies that were made for this round by our team. Also, please check out the other teams and their delicious cookies at Operation Baking GALS. You can also find out how to join OBG if you want to be a part of the next round!

Here are the recipes I used this time:

Joy of Baking Oatmeal Cookies (with Butterscotch Chips)

Copyright: Stephanie Jaworski (All Rights Reserved)

3/4 cup (170 grams) unsalted butter, room temperature

1 cup (215 grams) light brown sugar

1 large egg

1 teaspoon pure vanilla extract

3/4 cup (105 grams) all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3 cups (260 grams) old-fashioned rolled oats

1 cup dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips, optional

(or butterscotch chips)

To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and toast nuts for 8-10 minutes until lightly browned and fragrant. Let cool and then chop into pieces. Set aside.

Line 2 baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips (or butterscotch chips.)

*For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 - 15 minutes at 350 degrees F (177 degrees C), or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

*Makes about 20 large cookies. (I made mine much smaller and was able to get 3 dozen 2" cookies.)

Joy of Baking Chocolate Chip Cookies

Copyright: Stephanie Jaworski (All Rights Reserved)

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

3/4 cup (160 grams) firmly packed light brown sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 1/4 cups (315 grams) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (270 grams) semisweet chocolate chips

1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)

(or with 1 cup Heath toffee pieces)

Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen - 3 inch round cookies