|All purpose flour||1 Cup (16 tbs), sifted|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Butter||3⁄4 Cup (12 tbs)|
|Sugar||1 Cup (16 tbs)|
|Tomato soup||1 Can (10 oz), condensed|
|Rolled oats||3 Cup (48 tbs), uncooked|
|Seedless raisins||1 Cup (16 tbs), chopped|
|Walnuts||1 Cup (16 tbs), chopped|
Preheat oven to 350°.
Sift dry ingredients together.
Thoroughly cream butter and sugar.
Add eggs; beat until light and fluffy.
Add, alternately, dry ingredients and soup.
Mix until smooth after each addition.
Stir in rolled oats, raisins, and nuts.
Drop rounded teaspoons ful on ungreased cookie sheet.
Bake in a 350° oven 20 minutes or until lightly browned.