Preheat oven to 375 degrees F. Have ready two parchment or foil lined baking sheets.

If you haven't already done so, put the raisins in boiling water and let them soak for a few minutes. Drain and pat dry.

In the bowl of a stand mixer with the paddle attached, beat the shortening, butter and both sugars until creamy. Add the eggs one at a time and beat just until incorporated. Beat in the vanilla and spices, then add the soda, baking powder and salt, mixing well so that all leavening agents are evenly dispersed.

Add the flour and stir until blended, then add the oats, drained plumped raisins and toasted nuts.

Using a generously heaping tablespoon (which will be more like 2 tablespoons), shape dough into balls. You should get about 40. put the dough balls in heavy duty zipper bags and chill until ready to bake or bake immediately.

To bake the cookies, arrange dough balls about 2 ½ inches apart and bake for 12-15 minutes. Let cool for 3 minute on baking sheets, then transfer to wire racks.