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1
Preheat oven to 325u00b0F with an oven rack in the center position.
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2
Spread the oatmeal on a baking sheet and toast them for 15 minutes, stirring them frequently, until they are pale gold in color. Let the oats cool before using.
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3
Reset the oven to 350u00b0F.
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4
In a mixing bowl, cream the shortening until it is soft.
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5
Beat in the brown sugar and granulated sugar, beating after each addition until the mixture is fluffy.
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6
Beat in the eggs and vanilla.
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7
Sift together the flour, baking soda, baking powder, salt, cinnamon, and allspice.
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8
Stir the flour mixture into the creamed mixture.
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9
Stir in the cooled oats and the raisins and mix well.
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10
Use a 1/3 cup measure as a scoop and level the top of the dough.
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11
Place the mound of dough on a greased baking sheet or on parchment paper.
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12
Flatten it slightly with the palm of your hand to about 5 inches in diameter.
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13
Repeat with the remaining dough, leaving at least 2 inches between cookies after flattening.
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14
With the flat of a knife blade, push the dough inward to to make a neat edge if it has spread unevenly.
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15
Bake the cookies in the center of the preheated oven for 18 - 20 minutes, until they are firm to the touch and lightly browned around the edges.
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16
Cool on baking sheet for about 5 minutes, or until they are firm enough to be removed to a wire rack.
