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.

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" thick and 3" in diameter. Bake at 350 degrees for 9 to 12 minutes or until browned.

These are good and low fat.