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Kashi raisin cookies are clearly not Italian and they were certainly not something we knew as children. Kashi raisin cookies were born from an empty container of Quaker Oats.
When I went to make a batch of oatmeal cookies with raisins I opened the container only to find that it was nearly empty.
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The it struck me that I had a good half box of Kashi Go Lean. Well, why not? So by simply using the ingredients on the Quaker Oats lid and substituting Kashi for the oats I solved my problem.
Not only that, but the Kashi makes for a somewhat crunchier cookie. 
As a compromise you can also try using a cup of Quaker Oats and a cup of Kashi: a great combination.
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Equipment

A hand mixer
Large spatula
Ice-cream scoop
Baking trays
Parchment paper
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Ingredients
Butter - 1 stick plus 6 tablespoons
Sugar - 3/4 cup brown (firmly packed - it makes a difference)
            1/2 cup white sugar
Eggs - 2
Flour - 1 1/2 cups
Baking Soda - 1 teaspoon
Salt - good pinch
Raisins - 1 cup
Kashi (and or Quaker Oats) 3 cups
Vanilla - good dash
Cinnamon and Nutmeg to taste.
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PictureButter and Sugar
With a hand mixer or wooden spoon blend  the sugars and the butter. Be sure these two items are well mixed.
PictureCinnamon, nutmeg, vanilla
Add cinnamon, nutmeg and vanilla and blend with the mixer.
 PictureAdd two eggs
Add the two eggs and blend.
PictureSalt and Baking soda
Add the salt and baking soda.
PictureFlour
Add the two cups of flour.
PictureRaisins, Kashi, Oats
Stir in the raisins and the Kashi and/or Quaker Oats.
Continue to blend by hand.
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Cool on a baking rack.
 PictureStir by hand
Stir the flour in by hand using a spatula or wooden spoon. At this point, do not use the mixer or beat the batter too much.
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Use an ice-cream scoop to form the balls. Set them on a baking pan lined with parchment paper.
Bake at 350 for about 15 to 18 minutes depending on your oven.

Serve

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