3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
3/4 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 3/4 cups rolled oats
1 cup raisins
In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy.
Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins.
Optional: cover dough with cling wrap and store in refrigerator for 24 hours.
Preheat oven to 375. Drop by teaspoonfuls onto a cookie sheet covered with parchment paper.
Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.