Heat oven to 350 degrees F.

In mixing bowl, whisk together white whole wheat flour and all purpose flour, baking soda, cream of tartar, salt; set aside.

In bowl of stand mixer, cream together brown and granulated sugars with butter until pale yellow and creamy, about 3 to 4 minutes.

Add eggs, one at a time until blended. Add vanilla extract and beat for another 10 seconds.

On low speed, slowly blend in flour mixture until combined. Stir in oats, coconut, white and dark chocolate, raisins until blended.

With ice cream scooper (or similar) drop golf-ball size clumps of dough on baking sheet, two inches apart (about 6 cookies per baking sheet). Lightly flatten tops with back of spoon.

Optional: Push a few extra white chocolate chips into the tops and sides.

Bake for about 12-13 minutes, or until light golden brown. Increase heat to 375 for next batch if oven is not hot enough.

Enjoy!