Recipe - Rosey Rocks

1 cup Sifted flour
1 teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
2 teaspoon Cinnamon
1 teaspoon Nutmeg
Three fourths cup Butter or margarine
1 cup Sugar
2 Eggs
1 cn (10 One half ounce) condensed
tomato soup
3 cup Rolled oats
2 cup Chopped raisins
1 cup Chopped walnuts

This is a wonderfully different cookie recipie that is easy and makes a
large number of cookies which never seem to last long in our house and
which freeze very well. Enjoy!

Method

1. Sift together flour, baking powder, soda, salt and spices.

2. Cream together butter and sugar until light and fluffy.

3. Add eggs and beat thoroughly.

4. Add dry ingredients and soup alternately, blending well after each
addition.

5. Stir in oats, raisins, and walnuts.

6. Drop by rounded teaspoonfuls on cookie sheet.

7. Bake in a moderate oven (350 (F.) about 20 minutes or until lightly
browned.

8. Makes about 8 dozen.

Sandra's comments

I often alter the proportions of raisins and nuts to what I have on hand.
As we prefer raisins to nuts, I sometimes use all raisins. I would not try
to use all nuts as the raisins add a wonderful texture and taste.
Posted to BakeryShoppe Digest V1 #443 by S J F Brocaar acesjfb@shore.net
on Dec 07, 1997