Preheat oven to 350°F (180°C). Combine flours, cinnamon, baking soda and salt in large bowl; set aside.
Beat Becel® sticks with sugars in large bowl with electric mixer until light and fluffy. Beat in eggs and vanilla until blended. Gradually beat in flour mixture just until blended. Stir in oats and raisins. Drop dough by tablespoonfuls onto ungreased baking sheets.
Bake until edges are golden brown, about 10 minutes. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.