Yield: 1 Batch
| Measure | Ingredient |
|---|---|
| ½ cup | Shortening |
| ½ cup | Sugar |
| ½ cup | Brown sugar |
| 1 teaspoon | Vanilla |
| 1 \N | Egg |
| 1 tablespoon | Water |
| 1 cup | Flour |
| ½ teaspoon | Salt |
| ½ teaspoon | Baking soda |
| 1 cup | Oatmeal |
| 1 cup | Raisins |
| ½ cup | Chopped Oregon hazelnuts |
Yield: 3 to 4 dozen cookies.
Cream shortening; add sugars, vanilla, egg and water. Sift flour, salt and baking soda together; add to creamed mixture. Stir in oatmeal, raisins and hazelnuts. Drop by teaspoonfuls onto greased cookie sheet, about 2 inches apart. Bake at 375 for 10-12 minutes.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board