Preheat oven to 350º / 175C.
Mist 2 baking sheets with cooking spray.
In a large bowl, beat together the butter, canola oil, honey, egg and vanilla extract with a hand mixer until combined.
In another bowl, whisk together the dry milk, flour, baking soda, cinnamon and salt.
Add the dry mixture to the wet mixture and stir to combine.
Stir in the oats and raisins.
Scoop spoonfuls (about 2 tablespoons each) of the batter onto the baking sheets, leaving about 2 inches between cookies.
Bake until golden, about 12 minutes.
Let cookies cool for about 2 minutes on the baking sheet.
Transfer to a wire rack to cool completely.
Serve warm or store in a loosely covered container for up to 3 days.