Hey there, cookie lovers!
Ever heard of tomato soup cookies? Sound strange, right?
Well, let me tell you, they’re a fun twist on your usual treats!
Today, I’m diving into this quirky recipe that combines sweet and savory in the best way.
They’re surprisingly soft and packed with flavor.
Trust me, you’ll want to give these a try! Let’s whip up some magic!
| Preparation Time | 20-30 minutes |
| Cooking Time | 10-12 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Ingredients
- ½ cup butter, melted
- 3 ½ cups granulated sugar
- 2 eggs, beaten
- 1 can condensed tomato soup
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 cups raisins (golden or regular)
- 2 cups chopped walnuts
- 4 ½ cups all-purpose flour
Step 1: Prepare the Wet Ingredients
Melt ½ cup of butter in the microwave.
Once melted, add 3 ½ cups of white sugar to the butter and let it cool slightly.
Mix in 2 beaten eggs until well combined.
Add 1 can of condensed tomato soup and beat the mixture together to ensure it is smooth and well mixed.
Step 2: Incorporate Spices and Leavening Agents
Stir in 2 teaspoons of cinnamon, 2 teaspoons of nutmeg, 2 teaspoons of baking soda, and 2 teaspoons of salt into the wet mixture.
Make sure these ingredients are evenly distributed throughout the mixture.
Step 3: Add Raisins, Nuts, and Flour
Mix in 2 cups of raisins (golden or regular) and 2 cups of chopped walnuts.
Gradually add 4 ½ cups of flour, 1 cup at a time, until fully incorporated into the dough.
Allow the dough to rest for about 10 minutes to ensure all ingredients are well combined and the dough reaches the right consistency.
Step 4: Prepare for Baking
Drop the dough by teaspoons onto a greased baking sheet, leaving enough space between each drop for the cookies to spread while baking.
Preheat your oven to 350°F (175°C) and bake the cookies for 10 to 12 minutes, or until they are lightly golden around the edges.
Step 5: Cool and Store the Cookies
Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to finish cooling completely.
Once the cookies are fully cooled, store them in airtight containers to maintain freshness until they are consumed.
