Mystery Cookies Recipes
MYSTERY COOKIES
This recipe is from one of Joanne Flukes many mysteries, unfortunatley I can't remember which one. Posted for safe keeping.
Provided by Kerena
Categories Drop Cookies
Time 1h10m
Yield 120 cookies, 60 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 140.4, Fat 4.2, SaturatedFat 1.4, Cholesterol 10.3, Sodium 185.9, Carbohydrate 24.6, Fiber 1, Sugar 15.2, Protein 2.2
MAYAN MYSTERY COOKIES
I love this recipe. The first time I tried one I thought I was about to eat a plain chocolate cookie, was I in for a surprise... I couldn't stop eating these!
Provided by jess03su
Categories Dessert
Time 25m
Yield 36-48 cookies
Number Of Ingredients 13
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.
Nutrition Facts : Calories 76.1, Fat 4.3, SaturatedFat 2.6, Cholesterol 16, Sodium 61, Carbohydrate 9.3, Fiber 0.8, Sugar 4.2, Protein 1.1
CHEWY CARAMEL MYSTERY COOKIES
Take a peek inside your cauldron and see what candy is leftover from Halloween. Chop it up and mix it in these decadent and delightful cookies, which extend the holiday by a few extra days.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 18
Number Of Ingredients 11
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.
Nutrition Facts : Calories 364 g, Fat 16 g, Fiber 1 g, Protein 5 g, SaturatedFat 10 g
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- 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.
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