Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
In a medium mixing bowl combine the dry ingredients: flour, oats, baking powder, salt and cinnamon. Set aside.
In a large mixing bowl, beat the butter and sugars together until fluffy and lightened. Add the eggs, one at a time, beating well after each addition. Add the vanilla and coconut extracts. Blend on medium speed until combined, scraping down the sides and bottom of the bowl as needed.
Add half the flour and oat mixture and beat on low, just until the flour disappears. Add the remaining flour and mix until combined. Scrape down the sides of the bowl and blend again. Add the raisins and mix well with a wooden spoon.
Roll scant 2 tablespoons of dough into a ball and place them 2-inches apart on the prepared baking sheet. Bake for 17 to 20 minutes or until the edges are set and golden brown. The centers should be soft and puffy with no wet batter visible.
Transfer the cookies to a wire rack to cool completely before storing.
Store cookies at room temperature in an airtight container. To maintain a nice chewiness, add a small piece of bread to the container. The bread will stale, but the cookies will be soft.