Operation Baking GALS - Round 17

I baked for Round 16 of Operation Baking GALS. "Baking GALS (GALS stands for Give A Little Support) is a group of volunteer bakers from around the country who bake and ship homemade goodies to our heroic military men and women who are currently deployed in a war zone. Our goal is to show our support and send a little bit of home to remind them that we appreciate all that they do for our freedom." If you would like to read more about it, click here.

I sent packages to two soldiers. In the packages I sent; Reese's Chewy Chocolate Cookies, Peanut Butter & Honey Cookies, Oatmeal Gingersnaps, Cornmeal Cookies, and Oatmeal Cookies with/without Chocolate Chips.

The Reese's Chewy Chocolate Cookies were better the second day. I really like the Peanut Butter & Honey Cookies, the Oatmeal Gingersnaps were a favorite of my co-workers, the Cornmeal Cookies were different but good, and the Oatmeal Cookies were oatmeal cookies not anything to jump up and down for but a recipe I will make again.

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Reese's Chewy Chocolate Cookies
from Hershey's Kitchens
Print Recipe

2 cups all purpose flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 1/4 cups butter
2 cups sugar
2 eggs
2 tsp vanilla extract
1 2/3 cups peanut butter chips

Preheat oven to 350. Combine flour, cocoa, baking soda, and salt in a medium bowl. Beat butter and sugar in a large blow until fluffy. Add egg and vanilla, beat well. Add flour mixture; beat well. Stir in peanut butter chips. Drop rounded teaspoons onto ungreased baking sheet. Bake 8-9 minutes. Cool slightly. Place on cooling rack to cool completely.

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Peanut Butter & Honey Cookies
from What's Cooking in the Orange Kitchen
Print Recipe

1/2 cup shortening
1 cup creamy peanut butter
1 cup honey
2 eggs
3 cups all-purpose flour
1 cup sugar
1-1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
sugar for rolling

In a bowl, combine flour, sugar, baking soda, baking powder and salt, set aside. In a standing mixer fitted with a paddle attachment (or a mixing bowl and hand mixer), beat the shortening, peanut butter and honey. Then add the eggs and mix well. Next add the dry ingredients to the peanut butter mixture and mix well. Round dough into 1″ balls and roll in sugar. Place on un-greased baking sheets and bake at 350 for 8-10 minutes. Remove from oven and let cool slightly on cookie sheets. Cool completely on cooling rack. Store tightly covered.

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Oatmeal Gingersnaps
from Songberries
Print Recipe

1 1/2 cups flour
1 cup sugar
1/2 cup shortening
1/4 cup molasses
3/4 cup oatmeal
1 tsp soda
1 tsp ginger
1/4 tsp cloves
1 egg
sugar

Heat oven to 350. Place the extra sugar in a small bowl and have a glass with a nice wide bottom handy. In a bowl whisk the dry ingredients. In a mixer beat the sugar and shortening for 2 minutes. Mix in the egg and molasses, then add the dry ingredients mixing well. Scoop the dough out with a cookie scoop and place on cookie sheets. Take your glass and wet the bottom. Dip the bottom of the glass in the sugar and press down on a cookie blob. Repeat with all the cookie blobs. Bake for 8-10 minutes. Let stand 1 minute, then cool cookies on a rack.

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Cornmeal Cookies
from Martha Stewart
Print Recipe

1 1/2 cups all-purpose flour plus more for shaping
1/2 cup yellow cornmeal
1/2 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1 tsp pure vanilla extract

Preheat oven to 350. In a medium bowl, whisk together flour, cornmeal, and salt; set aside. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla; beat until smooth. With mixer on low, gradually add flour mixture, mixing just until combined. Drop dough by heaping tablespoons, about 2 inches apart, onto two large baking sheets; flatten slightly with floured fingertips. Bake until edges are golden, 14 to 16 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack; let cool completely.

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Oatmeal Cookies
from The Sisters Dish
Print Recipe

3/4 cup shortening
1 cup brown sugar
1/2 cup sugar
1 egg
1 tsp vanilla
1/2 cup water
3 cups oats
1 cup flour
1 tsp salt
1/2 tsp soda
1 1/2 cups semi-sweet chocolate chips (optional)
nuts (optional)


Cream shortening and sugars. Add egg, vanilla, and water. Mix flour, salt, and soda together. Add to creamed mixture. Add oats. Scoop onto baking sheets. Bake at 350 for 12-15 minutes.

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