Double-Raisin Oatmeal Cookies

Ingredients

• 1 teaspoon baking soda 
• 0.3 cup canola oil 
• 0.3 teaspoon cinnamon 
• 0.8 cup t brown sugar dark packed
• 2 large eggs 
• 0.5 cup flour all-purpose
• 2 cups oats 
• 1.5 cups raisins 
• 1 teaspoon salt 
• 6 tablespoons butter unsalted at room temperature
• 1 teaspoon vanilla extract 
• 1 cup flour whole-wheat

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• whisk
• blender
• hand mixer
• ice cream scoop

Directions

1. Bring 1 cup raisins and 1/2cup water to a boil in a pan over high heat. Reduce heat to medium-high; cook, stirring, until water has absorbed.
2. Let cool; puree in a food processor. Cover and chill at least 1 hour.
3. Preheat oven to 350F. Line a baking sheet with parchment.
4. Whisk both flours, baking soda, salt and cinnamon in a bowl. Beat butter, oil, sugar and pureed raisins with an electric mixer on medium-high speed until smooth, about 3 minutes. Beat in eggs 1 at a time, then vanilla. Reduce mixer speed to low; beat in flour mixture. Stir in oats and remaining raisins.
5. Use an ice cream scoop or 2 tablespoons to form cookies; place 2 inches apart on baking sheet. Use moistened fingers to flatten to 1/2-inch thickness.
6. Bake until cookies are golden but still soft, 18 to 20 minutes.
7. Let cool on racks. Repeat with remaining dough.