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1
Position rack in center of oven, then preheat oven to 350 degrees F & lightly butter 2 large baking sheets. Set aside.
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2
In a medium bowl, mix flour, cocoa powder, baking soda, cinnamon & salt until a uniform color, then set aside.
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3
In a large mixing bowl & using an electric mixer at medium speed, beat butter & shortening until soft & smooth, about 1 minute.
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4
Scrape down the sides of the bowl, then add sugar & molasses, continuing to beat until light, about 2 more minutes.
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5
Beat in egg until smooth, then remove beaters.
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6
With a wooden spoon or rubber spatual, stir in the prepared flour mixture, but DO NOT OVERMIX ~ Just moisten the flour.
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7
Stir in raisins until you have a soft, drop-cookie dough with no lumps, but with some grains of flour still visible.
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8
Drop by rounded teaspoonfuls onto one prepared baking sheet, spacing the mounds about 1 1/2 inches apart.
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9
Bake for 10 minutes, or until tops appear dry & somewhat cracked but insides are still quite soft.
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10
Meanwhile, drop additional dough onto the 2nd prepared baking sheet, getting a 2nd batch ready to bake when the 1st batch is done.
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11
Remove 1st batch from oven & cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
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12
Cool baking sheet for 5 minutes & butter it again to make another batch.
