- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the flour, baking soda, baking powder, ground cinnamon, and ground cloves.
- Cream together shortening and sugar. Add in the egg and beat well. Add the tomato soup and blend. Gradually mix in dry ingredients. Add the oats, raisins and pecans and mix well.
- Roll the dough into walnut sized balls and place them 1-1/2 inches apart on lightly greased cookie sheets. Flatten balls slightly. Bake 10-12 minutes until lightly colored. Cool on wire racks.
Per Serving: 313 calories; 17.1 38.4 3.8 10 145 Full nutrition
ReviewsRead all reviews 5
Very tastey! Prepared according to recipe. Found that the cookie dough could not be formed into balls. I added 1 cup flour and 1/2 rolled oats. My brother-in-law who is an oatmeal raisin cooki...
Very tasty cookie. Flavors are appropriate for fall perhaps with a cup of hot cider. That is the up side. The down side is that they are way too moist. They were almost gooey even after I pu...
Very moist cookies. Don't reveal the "secret ingredient" until someone's tasted them and is smiling because they're good!
These cookies were amazing! They had to be the most moist cookie I have ever made or had. Don't let the tomato soup fool you, these are great!