Big Breakfast Nut Cookies

6 Tablespoons butter, softened
1/3 cup vegetable shortening
½ cup brown sugar
½ cup granulated sugar
1 egg
1 Tablespoon hot water
1 tsp vanilla
1 ¼ cups flour
½ tsp baking soda
½ tsp baking powder
1 cup firmly packed, slightly crushed Wheaties cereal
1 cup uncooked oatmeal
1 cup chopped walnuts or peanuts
½ cup raisins, if desired

Preheat oven to 350 degrees F. Cream together butter, shortening, and sugars until thoroughly blended. Add the egg and beat until light and fluffy, then beat in hot water and vanilla.

Combine the flour, baking soda, and baking powder, then stir and toss them together. Add to the first mixture and stir until thoroughly blended. Stir in the Wheaties, oatmeal, and nuts, mixing well. Spread the dough evenly in an ungreased 15 x 10-inch jelly roll pan. Bake for 20 minutes, or until puffed and slightly golden around the edges. Remove from oven and cut into 3 ½ inch squares. Cool completely and store in an airtight container. Or wrap well and freeze.