Recipe finder
Mystery Cookies
- Yield: Makes about 42 cookies.
- Prep 20 mins
- Stand At least 15 mins
- Bake 10 mins to 12 mins
Ingredients
-
2 1/2
cups
all-purpose flour
-
1
teaspoon
baking soda
-
1
teaspoon
ground cinnamon
-
1/2
teaspoon
salt
-
1/2
teaspoon
ground nutmeg
-
1/2
teaspoon
ground allspice
-
1 3/4
cups
sugar
-
1/4
cup
butter, melted
-
1
egg
-
1/2
10 3/4 -
ounce can
condensed tomato soup (about 1/2 cup)
-
1/2
teaspoon
vanilla
-
1
cup
raisins
-
1
cup
chopped walnuts
Directions
- Preheat oven to 350 degrees F. In a medium bowl, combine flour, baking soda, cinnamon, salt, nutmeg, and allspice; set aside. In a large bowl, combine sugar and melted butter. Let stand for 5 minutes. Beat in egg, tomato soup and vanilla with an electric mixer on medium speed until combined. Beat in as much of the flour mixture as you can. Stir in any remaining flour mixture. Stir in raisins and walnuts.
- Let cookie dough stand for at least 10 minutes. (Dough will be very sticky.) Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper.
- Bake for 10 to 12 minutes or until edges are just light brown. Cool on cookie sheet for 2 minutes. Transfer to wire racks and let cool.
Nutrition Facts
(Mystery Cookies)
calcium (mg) 10, Folate (µg) 16, chol. (mg) 7, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, Monosaturated fat (g) 1, sat. fat (g) 1, Riboflavin (mg) 0, fiber (g) 1, Polyunsaturated fat (g) 1, Potassium (mg) 69, sodium (mg) 83, cal. (kcal) 102, Thiamin (mg) 0, pro. (g) 2, iron (mg) 1, vit. A (IU) 49, carb. (g) 18, vit. C (mg) 1, Fat, total (g) 3, sugar (g) 11