Operation Baking Gals - Round 2

Last month, my friend Debbie turned me on to Operation Baking Gals (gals = give a little support), where teams of bakers send soldiers baked goodies from home. In August, I joined Team Hungry Fox and sent baked goods to Debbie's soldier; her son-in-law Daryl. Daryl celebrated a birthday during round 2, so we also tucked birthday cards and other surprises into the packages sent to him. Daryl shared the goodies with the 22 airmen he works with. He is deployed to Iraq.

To check out the stories and teams from previous rounds, check out the Operation Baking Gals blog, and see how it all began. You can also find helpful hints on what to bake and how to package your goodies. Photos of Nick, our soldier for Round 3, will be posted there shortly, as well as the growing membership list of Team Your Place Gourmet.

Here is the recipe for the cookies I sent to Daryl in Iraq.

Armadillo Droppings

1 cup sugar
1 cup brown sugar
1/2 cup margarine, room temperature
1-1/2 cups peanut butter
4-1/2 cups rolled oats
1/4 teaspoon vanilla
3 eggs
2 teaspoons baking soda
1-1/2 cups butterscotch chips
1/2 cup sliced almonds, or nuts of choice


Preheat oven to 350 degrees.

Mix together oats and baking soda; set aside.

Mix sugars, margarine, and peanut butter until smooth. Beat in eggs and vanilla. Add oat mixture and stir well (dough will be stiff). Add butterscotch chips and nuts.

Roll about 1 tablespoon of dough into a ball and flatten slightly onto a greased baking sheet. Bake about 12 minutes.

Makes about 7 dozen.