Instructions: Heat oven to 350 degrees. Line baking sheet with a Silpat (a French nonstick baking mat). Sift together flour, cinnamon, baking soda, baking powder, salt, and ginger in a medium bowl.

In the bowl of an electric mixer fitted with the paddle attachment, cream vegetable shortening and sugar on medium speed until light and fluffy, about 2 minutes. Add molasses, and beat to combine. Add eggs, one at a time, and mix until fully incorporated. Add the flour mixture, one cup at a time, beating on low speed until dough comes together. Remove bowl from mixer. Using a wooden spoon, stir in chocolate chips, oats, walnuts, and raisins.

Using a 2-inch ice-cream scoop, drop dough onto prepared baking sheet, about 3 inches apart. Bake until firm, 15 to 18 minutes. Transfer baking sheets to a wire rack to cool for 5 minutes before transferring cookies to wire rack to cool completely. Repeat with remaining dough.

This recipe yields about 18 cookies.

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