1/4 c. plus 2 tbsp. reduced calorie butter, softened
2 tbsp. unsalted butter, softened
3/4 c. firmly dark brown sugar
1 1/2 tsp. vanilla extract
4 1/2 oz. old fashioned rolled oats, about 1 3/4 c.
1 c. all purpose flour
1/2 c. plus 3 tbsp. whole wheat flour
1/4 c. skim milk
1 tsp. ground cinnamon
3/4 c. plus 3 tbsp. dark raisins
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Preheat oven to 350 degrees. Spray several non-stick baking sheets with non- stick cooking spray. In large mixer bowl, on medium high speed beat butter with sugar until light and fluffy. Briefly beat in eggs and vanilla. With wooden spoon, stir in remaining ingredients, except raisins, until blended. Fold in raisins. Drop by equal sized heaping teaspoons onto prepared baking sheets, spacing drops 2 inches apart, making 60 cookies. Bake 10-12 minutes or until edges are slightly browned. Remove and cool on wire racks.