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)
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗