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Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, coconut, baking soda, salt and cinnamon, blending for about 45 seconds. Don't over-mix.
Remove bowl from mixer and stir in raisins and nuts.
Portion dough with a scoop (about 3 tbsp) onto a baking sheet lined with parchment paper about 2" apart.
Preheat oven to 300° F. Bake for 20 to 25 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Note: You can freeze the unbaked cookies, and there's no need to thaw. Preheat oven to 300° F and place frozen cookies on parchment paper-lined baking sheet about 2" apart. Bake until edges are golden brown and center is still soft.