Combine the butter and shortening and mix in the sugars until well blended.
Add the eggs one at a time, mixing in between, and then blend the vanilla into the mixture.
In a separate bowl, combine the 1 3/4flour, oats, baking powder, baking soda, cinnamon, and salt.
Mix dry ingredients into wet ingredients slowly mixing between each addition.
Add in the last 1/4 cup of flour 1 tablespoon at a time until the dough is no longer sticky, but it is not crumbly. If the dough becomes crumbly, add water 1 teaspoon at a time and mix well until dough holds together again.
Measure dough with 1/4 cup measure and then roll into a ball and slightly flatten to about a 3/4-1 inch thickness.
Bake in an oven preheated to 350˚F for 9-12 minutes or until the center is just set. DO NOT OVERBAKE!
Let cool 2 minutes and then move to cooling rack to cool.
Recipe by The Pinning Mama at https://www.thepinningmama.com/soft-chewy-oatmeal-raisin-cookie-recipe/