1 cup (250 ml) all-purpose flour
¾ cup (175 ml) whole wheat flour
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) baking soda
½ tsp (2 ml) salt
1 cup (250 ml) Becel® Buttery Taste margarine
¾ cup (175 ml) granulated sugar
¾ cup (175 ml) firmly packed brown sugar
2 eggs, slightly beaten
1 tsp (5 ml) vanilla extract
2 cup (500 ml) uncooked quick or old fashioned oats
1 cup (250 ml) raisins
1. Preheat oven to 350°F (180°C). Combine flours, cinnamon, baking soda and salt in large bowl; set aside.
2. Beat Becel® Buttery Taste margarine with sugars in large bowl with electric mixer until light and fluffy. Beat in eggs and vanilla until blended. Gradually beat in flour mixture just until blended. Stir in oats and raisins. Drop dough by tablespoonfuls onto ungreased baking sheets.
3. Bake until edges are golden brown, about 10 minutes. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.