Mystery Cookies Food

MYSTERY COOKIES

Steps:

• Preheat oven to 350°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.

MYSTERY COOKIES

Steps:

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

MAYAN MYSTERY COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream butter and 3/4 cup sugar.
• Sift flour, baking powder, salt, spices and cocoa in a bowl and add to the butter mixture.
• Add egg and vanilla and mix until batter is uniform.
• Using your hands, roll dough into balls about the width of a quarter and tuck about 5 chocolate morsels into the center of each one.
• Press one rounded side of ball in sugar.
• Line cookie sheets with waxed paper and place balls on the paper.
• Flatten dough balls using a glass.
• Bake for 8 minutes, being careful not to overbake; the cookies should be delicate and soft in the center.
• Let cool on the cookie sheet.

CHEWY CARAMEL MYSTERY COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and middle thirds. In a large bowl, whisk together flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, about 3 minutes. Beat in eggs, scraping down bowl as needed. With mixer on low, beat in flour mixture in three additions until combined. Beat in vanilla. Fold in caramels and candy bars.
• Using a 1/3-cup spring-loaded scoop, drop dough, 2 inches apart, on parchment-lined baking sheets. Bake 8 minutes. Remove from oven; immediately press candies onto cookies, then rotate sheets and bake until golden around edges and set in centers, about 8 minutes. Transfer cookies to wire racks to cool.