3 1/4 c. flour
1 tbsp. baking powder
1 1/2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
2 1/8 c. shortening
1 3/4 c. brown sugar, packed
1 1/2 c. granulated sugar
3 lg. eggs
1 tsp. vanilla
4 c. rolled oats
2 1/2 c. dark raisins

Blend flour, baking powder, cinnamon, salt and baking soda in mixing bowl. Set aside until needed.

Cream shortening with brown sugar and granulated sugar until fluffy. Beat in eggs and vanilla until smooth. Mix in reserved flour mixture until well blended, about 2 minutes. Add oats and raisins. Mix until blended, about 1 minute.

Using ice cream scoop (size No. 24), scoop out cookie dough into 4 dozen large balls. Place about 6 balls on each lightly greased baking sheet, pressing down until about 1/4 inch thick and 3 inches in diameter. Bake at 350 degrees 9 to 12 minutes or until browned. Cool slightly then remove cookies from sheets and cool on racks. Makes about 4 dozen.