Ingredients

• 1 1/2 cups rolled oats
• 3/4 cup whole wheat flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup butter, softened
• 1/4 cup white sugar
• 1/2 cup brown sugar (could reduce amount or use 1/4 cup of Splenda Blend)
• 1 large egg or egg substitute
• 1 tsp of vanilla extract
• 1 cup raisins, chopped

Directions

Preheat oven to 350 degrees. In medium bowl, combine oats, flour, baking powder, salt, and cinnamon. Set aside.

Using mixer, cream butter and both sugars until well blended. Add egg and vanilla; mix well. Add oat mixture and blend until just combined; fold in raisins.

Drop rounded teaspoons of butter about 1 inch apart onto 2 ungreased cookie sheets. Bake for 9-10 minutes for chewy cookies or 11-12 minutes for crispy ones.

Remove from oven and let cookies rest for about 2 minutes; remove cookies in a wire rack to cool completely.