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1. Preheat oven to 180u00b0C (about 355u00b0F). MIx the flour, oatmeal, baking powder, baking soda, raisins, grated chocolate, and almonds into a bowl.
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2. In another bowl, beat butter, oil and sugar until pale and fluffy. Mix in egg whites, vanilla and lemon rind. Mix at medium speed until just smooth.
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3. Add in the flour mixture to the butter mixture.
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4. Using a 1-tablespoon measuring spoon, drop dough onto parchment-lined baking sheets, spacing each scoop about 2 inches apart. Bake until edges are golden, about 15 minutes. If you want crispier cookies, bake around 20 minutes. Keep your eye on the bottom of the cookies, you don't want it to burn.
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Note: Remember put the pan in the middle of the oven. If you are using 2 pans, evenly space the racks in the oven, i.e. one in the upper 1/3 and the other in the lower 1/3, swapping each pan in the middle of cooking.
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Let the cookies sit in the pan for 5 minutes after taking them out from the oven. Then cool in a wire rack.
