Pre-heat the oven to 350 degrees and line a baking sheet with Silpat or unbleached parchment paper.
Cream the palm shortening, coconut sugar, sugar, molasses, and vanilla with hand beaters, and then add the eggs and blend until creamy.
Add the oats, flour, baking soda, and salt and blend to combine. Add the raisins and use a spatula to combine evenly.
Roll 2-inch balls of cookie dough in your hand and place on the lined baking sheet. Press the dough into a disk with the palm of your hands, being sure to leave space around each cookie.
Bake the oatmeal raisin cookies at 350 degrees for 12 minutes until the edges are lightly golden brown for a chewy cookie. For a crunchier texture, bake an extra 2-3 minutes. Leave the cookies on the baking sheet for a few minutes before transferring to a cooling rack. They will be soft at first and firm up as they cool.
The oatmeal raisin cookies will keep on the counter or pantry in an airtight container for 2 days before they start drying out too much. If you have some left after a day or so, I suggest freezing them to maintain their chewy texture and moisture. They can go into a freezer bag easily, and they thaw out fast at room temp, or you can put them in a warm oven.