Preheat oven to 350F (177C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the butter, shortening, brown sugar, and white sugar. Use an electric mixer to cream the ingredients together until light and fluffy. Add the eggs to the mixture one at a time, beating well after each addition.

Mix the rolled oats, coconut, baking powder, baking soda, salt (if desired), and vanilla in a separate bowl. Gradually add the dry ingredients to the creamed mixture, mixing well after each addition. Stir in the raisins or chocolate chips and wheat germ until evenly distributed.

Slowly mix the flour, about 1/2 cup (125 mL) at a time, until the dough becomes cohesive. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about two inches (five cm) apart. Bake in the oven for 10-12 minutes until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.