2 cups butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1 cup chopped pecans
1 cup dried raisins
1 cup dry biscuit baking mix
1 cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour and baking powder, stir into the creamed mixture. Stir in the baking soda, salt and baking powder. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the middle comes out clean. Allow cookies to cool on baking sheet for 5 minutes before removing to wire racks to cool completely.
To make the icing: In a small bowl, stir together the flour, baking powder, baking soda and salt; set aside. In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture alternately with the vegetable oil, mixing just until incorporated.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch cookie sheet. Roll the dough into 1 inch balls and arrange on the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Cool on baking sheet for 5 minutes before removing from the baking sheet to cool completely.