Experimental cooking: mystery cookies…

13 Jul

It’s been awhile since I posted a recipe.  Well, I received a new cook book! It’s full on Joanne Fluke’s recipes from her mysteries and I picked out two recipes to try!

The first one I had to try were the Mystery cookies.  The cookie recipe includes a can of tomato soup.  That’s right, Tomato Soup! I had to try them.

the recipe once the tomato soup is added.

  • 1/2 cup butter, melted
  • 3 1/2 cups sugar
  • 2 eggs, beaten
  • 1 (10 1/2 ounce) can condensed tomato soup
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 2 cups raisins
  • 2 cups nuts, chopped
  • 4 1/2 cups flour

Directions:

  1. Add sugar to melted butter and mix. Allow to cook, then add beaten eggs and mix well.
  2. Stir in the can of tomato soup. Stir in cinnamon, nutmeg, baking soda and salt.
  3. Next add the raisins and walnuts, stir.
  4. Add in flour 1 cup at a time, mixing well after each addition.
  5. Let dough stand for 10 minutes. Drop by teaspoonfuls onto a greased cookie sheet.

the dough!

 

6. Bake in preheated 350 degree oven for 10-12 minutes, until golden brown on top. Let stand on cookie sheet for a minute and then finish cooling on a wire rack.

Thanks to food.com for having the recipe typed up!

finished cookies!

The recipe says it makes about 10 dozen. I made mine a bit bigger, so I ended up with about 7.5 dozen!

To me, they remind me of pumpkin pie. No clue why except for all the spices!  The soup makes them super moist and chewy.  They are definitely a unique cookie recipe.

 

Next recipe: Short stack cookies (they taste like pancakes!)

 

 

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