Cream together shortening, butter/margarine, sugars, salt and cinnamon for 2 minutes at medium speed.
Add eggs, water and vanilla mixing 1 minute at medium speed.
Blend together flours, baking soda and baking powder then add to the above.
Mix 1 minute at low speed until well combined.
Add gluten free oatmeal and mix until incorporated at low speed.
Add raisins and mix until imcorporated at low speed.
Scale 16-18 grams with cookie scoop on a baking sheet.
Bake time: 10-12 minutes in a convection oven at 325°F (177°C).