So this recipe comes from a novel that I once read, by Joanne Fluke. I chose it from the library based entirely on the fact that the cover was bright yellow and it was called 'The Lemon Meringue Pie Murder'.
I love it when novels have recipes in them. This one is part of a series of murder mysteries that are solved by a cookie-baking cafe owner. To be brutally honest, the books aren't really that good (or at least, the single one that I have read). But the recipes seem to be good. Except that they make huge quantities. These mystery cookies are the only recipe that I've actually tried yet from that novel, but they are really, really good. I have posted a similar recipe on here before, but that is my own version of this recipe, to which I added oats and wholemeal flour, and will be trying again very soon just to make sure that the recipe is perfect. This one below is definitely perfect, these cookies are so yummy that I could have eaten an entire tray-full as I was baking them last night. They were best just out of the oven, of course. They are soft and chewy and full of flavour. Just don't tell anybody the secret ingredient until after they have all been eaten!
60 grams melted butter
1 3/4 cups white sugar
125 grams condensed tomato soup (half a can)
1 teaspoon cinnamon
1 teaspoon allspice (original recipe called for nutmeg but I can't stand it)
1 teaspoon baking soda
1 teaspoon salt
1 cup raisins
1 cup chopped pecans
2 1/4 cups flour
Melt the butter, add the sugar and mix. Let it cool a bit and then add the egg and soup. Mix it really well, then mix in the cinnamon, nutmeg, baking soda and salt.
Add the raisins, pecans and flour. Mix it well, then place it in the fridge for 10 minutes or so.
While the dough is in the fridge turn the oven on to 180 degrees celsius and line a baking tray with non-stick paper. When the oven is heated, take the dough from the fridge and use a dessert spoon to scoop large balls onto the tray (because really big biscuits are the best kind). Leave plenty of room for them to spread.
Bake each batch for 15 minutes, until the cookies are golden brown on the top. Let them cool a couple of minutes before removing them from the tray.