1In a large bowl, cream together the butter, shortening, brown sugar, white sugar, eggs, vanilla, and butter flavour until smooth.
2Combine the flour, baking soda, cinnamon, and salt.
3Stir into the sugar mixture.
4Stir in the oats (and raisins, if using).
5Chill the dough for 30 minutes to 1 hour.
6Preheat oven to 350 degrees F (175 degrees C).
7Use a cooking dough scoop (2Tbl), place dough onto parchment lined cookie sheets.
8Bake 10 - 12 minutes until light and golden. Do not overbake. They should be lightly golden in colour, and still a bit soft.
9Let them cool for 2 minutes on the pan before removing to cool completely.
10Store in airtight container, or in a plastic bag once cooled, for up to 1 week.
Image author Paul Martin