Yield: 1 Batch
|½ cup||Brown sugar|
|½ teaspoon||Baking soda|
|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