Oatmeal Raisin Cookies

1/2 cup (1 stick) butter
1 cup granulated sugar
1 cup light brown
sugar, packed
2 eggs
1 tsp. vanilla
2 cups Pioneer. Original Biscuit and Baking Mix
2 cups oatmeal, old-fashioned rolled oats
2 cups raisins

Preheat oven to 350 F. Spray cookie sheet with Baker's Joy., or line with
parchment Beat butter and sugar in large mixer bowl. Add eggs and vanilla;
mix until smooth. Add Biscuits and Baking Mix, mixing until dry mix is
moistened and smooth. Add rolled oats and raisins; mix until well
combined. Using a 1/4 cup as a measure, scoop dough into cup, level off,
invert dough onto prepared baking sheet, space 3 inches apart (6 large
cookies per sheet). Bake 20-24 minutes 20 minutes for a soft, chewy
cookie; 24 minutes for golden brown, crispy cookie. Remove from oven. Cool
slightly. Remove cookies to wire rack to cool completely.

Yield: 18 large, lunchbox size cookies 36 1/2 inch cookies (drop
by rounded tablespoons)

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