Preheat oven to 350 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.

In the bowl of a stand mixer fitted with the paddle attachment cream the butter, coconut oil, and sugars until light and fluffy, 3-5 minutes.

Beat in the eggs one at a time, fully incorporating the first before adding the second.

Stir in the vanilla extract.

In a medium bowl, whisk together the white whole wheat flour, baking powder, salt, and ground cinnamon.

Gradually beat in the flour mixture.

Remove bowl from mixer and stir in the oats, raisins, and chocolate chips.

Portion out dough with a #40 cookie scoop, 6 on a sheet at a time to allow room for spreading. Flatten slightly before baking.

Bake for 12-14 minutes, or until the edges are lightly browned.

Let sit on baking sheet for 2 minutes before removing to wire racks to cool completely.