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Ingredients
- 1/2 cup melted butter (1 stick, 4 ounces, 1/4 pound)
- 3 and 1/2 cups white (granulated) sugar
- 2 beaten eggs (just whip them up in a glass witha fork)
- 1 can (net weight 10 and 3/4 ounces) condensed tomato soup (the regular plain kind
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 cups raisins (either golden or regular)
- 2 cups chopped walnuts (measure after you chop them)
- 4 and 1/2 cups flour (not sifted – pack it down when you measure it)
Details
Preparation
Step 1
Preheat oven to 350 degrees
Microwave the butter in a microwave-safe mixing bowl to melt it. Stir in the sugar and let it cool to almost room temperature.
When the mixture is not so hot it’ll cook the eggs, mix them in.
Open the can of condensed tomato soup, add that to your bowl, and then mix it in thoroughly. Then add in the cinnamon, nutmeg, baking soda, and salt. Mix thoroughly.
Add the raisins and the walnuts, and stir them in.
Add the flour in one-cup increments, mixing after each addition.
Let the dough sit for ten minutes or so to rest. Drop the dough by teaspoons onto a cookie sheet you’ve greased or sprayed with Pam or another nonstick cooking spray. Place 12 cookies on a standard-sized cookie 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 at 350 degrees F. for 10 to 12 minutes or until the cookies are golden brown on top. Remove from the oven and let them cool on the cookie sheet for 2 minutes
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