Chewy Chocolate Hazelnut Cookies |
| Name: |
Sheila Velasquez |
| Base: |
Fort Bragg |
| Recipe: |
1 1/4 cups butter or margarine, softened
1/3 cup vegetable oil
1 1/4 cups brown sugar
1 1/4 cups white sugar
2 large eggs
2 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
3/4 cup whole wheat flour
1 cup cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups roasted and chopped Oregon hazelnuts
In a mixing bowl, cream butter, oil and sugars until light and fluffy, about 2 minutes. Beat in eggs and vanilla. In separate bowl, combine flours, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in hazelnuts. Drop by tablespoons onto ungreased baking sheet. Bake in a 350 degree oven for 8 to 9 minutes. (Do not overbake; cookies will be soft.) Cool slightly before removing from sheet.
Servings: 24
Yield: 4 dozen cookies
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