Operation Baking Gals – Round 4 & A New Cookie Recipe

Round Four of Operation Baking Gals is just about completed.

This time around, Carlo and I decided to bake cookies for two female soldiers stationed in the Middle East. With that, I created a new cookie recipe that so far has been a hit with my family. So I hope they really enjoy them!

Our soldiers are Debbie, who is stationed in Qatar, and Crystal who was deployed to Iraq. Normally, when one thinks of a soldier, the face is a male. So seeing that Kim of Your Place Gourmet had 2 female soldiers for Round 4, I just had to share goodies with them.

For both women, I made what I’ve called Nutty Pumpkin Spice Chipsters. I think they are lovely cookies loaded with autumn flavors. There’s a nice combination of vanilla, almond and pumpkin spice with smatterings of raisins, butterscotch and chocolate.

I also baked some Chocolate Chocolate Chip Cookies, using a greate recipe I found at Allrecipes.com. I replaced the semi-sweet chocolate chips with 1/2 white chocolate and 1/2 milk chocolate chips. If you love chocolate, then you’ll devour these.

I hope both ladies and their fellow soldiers (if they choose to share) enjoy the cookies!!

Below is my recipe for the Nutty Pumpkin Spice Chipsters.

Nutty Pumpkin Spice Chipsters
Source: Our Kitchen


• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 2 cups flour
• 2 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon pumpkin spice
• ¼ teaspoon cinnamon
• ½ cup semi-sweet chocolate chips
• ¼ cup butterscotch chips
• ¼ cup raisins
• ¼ cup sliced almonds


1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or silicone mat.
2. Using a stand mixer at medium speed, cream together the butter and sugars until light and fluffy. Scrape down the bowl and beat in the eggs, one at a time. Then mix in the vanilla and almond extracts.
3. In a medium bowl, combine the flour, baking powder, salt and spices.
4. Set the mixer speed to low, and gradually mix in the flour mixture until just incorporated. Then, fold in the chips, raisins nd almonds.
5. Scoop out dough into 1 to 1 ½-in balls and set on prepared cookie sheet. Then use the back of a spoon to slightly flatten and shape the cookies.
6. Bake in oven for 10-15 minutes. When done, cool completely on a wire rack.


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