canola cooking spray

1	cup (140 g ) unbleached all-purpose flour

1/2	teaspoon (2.5 ml) baking soda

1/4	teaspoon (1.25 ml) ground cinnamon

1/8	teaspoon (0.6 ml) salt

1/2	cup (1 stick/100 grams) margarine, at room temperature

3/4	cup (145 g) light brown sugar

2	tablespoons (24 g) granulated sugar

1

large egg

2	tablespoons (30 ml) 1% milk

1/2	teaspoon (2.5 ml) vanilla extract

1 1/2

cups (120 g) rolled oats

1/2	cup (52 g) dark raisins

1. Preheat oven to 350°F (180 °C), Gas Mark 4. Lightly coat a large cookie sheet with cooking spray.
2. Onto a piece of waxed paper, sift together the flour, baking soda, cinnamon, and salt. Set aside.
3. Using an electric mixer, cream the margarine and both sugars until light and fluffy. Add the egg, milk, and vanilla. Beat well. Gradually add the flour mixture, 1/4 cup at a time, beating after each addition.
4. By hand, stir in rolled oats and raisins. Drop by rounded teaspoonfuls onto prepared cookie sheet at least 2 inches apart. Bake until golden brown, about 10 to 12 minutes. Transfer cookies to racks to cool.