Preheat oven to 350 °F (180 °C).

In medium bowl, stir together all-purpose flour, whole wheat flour, baking soda and salt.

In large mixer bowl, cream butter until light and fluffy; gradually beat in sugar and honey. Add eggs, one at a time, beating well after each addition. Stir in dry ingredients, granola, Canadian Cheddar cheese and raisins; mix well (batter should be stiff).

Drop tablespoons (15 mL) of batter, 1 dozen at a time, about 2 inches (5 cm) apart, onto ungreased baking sheets. With floured fingers, pat into 2 inch (5 cm) circles.

Bake 10 minutes or until lightly browned. Remove from baking sheets immediately; let cool on wire racks.

To store, place soft cookies in a container with a tight fitting lid; place crisp cookies in a container with a loose fitting lid. Do not store soft and crisp cookies together.