2 1/2 c. old fashioned rolled oats
1 1/2 c. whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground allspice
3/4 c. shortening
3/4 c. sugar
3/4 c. firm pack dark brown sugar
1 tsp. vanilla
2 eggs
1 1/2 c. raisins (optional)

Preheat oven to 300 degrees. Lightly grease 2 cookie sheets. Spread oats in jelly roll pan. Toast in preheated oven at 300 degrees; stir often for 15 minutes or until golden. Cool. Increase oven temp to 350 degrees. Mix flour, baking soda, powder, salt, cinnamon and allspice. Beat shortening until creamy. Beat in sugar and brown sugar until fluffy. Stir in vanilla. Beat in eggs one at a time. Stir flour mixture into creamed mixture until well blended. Stir in toasted oats and raisins. Using 1/3 cup measure as a scoop, place mounds of dough 7 inches apart on cookie sheets. Flatten dough. Bake at 350 degrees for 15 minutes or until lightly browned. Cool cookies on sheets for 5 minutes. Remove to cool.