Mystery Cookies


  • 1 can condensed tomato soup
  • ½ cup butter, melted
  • 2 cups raisins
  • 2 cups walnuts, chopped
  • 2 eggs, beaten
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 2 tsp salt
  • 3 ½ cups sugar
  • 4 ½ cups flour


Microwave the butter in your mixing bowl to melt it. Add the sugar, let it cool a bit, and mix in the beaten eggs. Open a can of condensed tomato soup, add that to your mixing bowl, and then mix it all up. Stir in the cinnamon, nutmeg, baking soda, and salt. Then add the raisins and the walnuts, and stir. Measure the flour and add it in one-cup increments, mixing after each addition.Let the dough sit for ten minutes or so. Drop the dough by teaspoons onto a greased cookie sheet, 12 to a standard sheet. (If the dough is too sticky to scoop, you can chill it for a few minutes, or dip your teaspoon into a glass of cold water.)Bake @ 350 F with the rack in the middle position for 10-12 minutes or until the cookies are golden brown on top. Let them sit on the cookie sheet for a minute or two (no longer or theyll stick), and then transfer them to a wire rack for complete cooling. Yield: about 10 dozen.