Place butter and shortening in a microwave-safe bowl heat for 30 seconds. Stir and repeat until butter is melted. Shortening will probably be only partially melted. Pour the hot butter mixture into a mixing bowl and add both sugars, then stir in vanilla extract, honey and egg.
Mix together flour, salt, baking soda and cinnamon. Stir flour mixture into sugar mixture until thoroughly combined. Stir in oats, pecans and raisins.
At this point the dough should be a bit soft. Put the bowl in the refrigerator and chill the dough just until it is firm enough to hold its shape when scooped.
Using a generous (heaping) 1/4 cup measure, scoop dough into 10 equal portions. Roll each portion into a ball and shape into a neat mound with a flat top. Place dough mounds in refrigerator and chill, covered, for at least 3 hours or preferably overnight.
If you do not chill them thoroughly, the cookies will spread more.
Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper or nonstick foil.
Place 4 or 5 chilled dough mounds on a cookie sheet.
Bake for about 20 to 22 minutes or until cookies appear set. Allow them to cool for a few minutes on the baking sheet, then transfer cookies to a rack and let them cool and crisp on rack.
Repeat with remaining cookies. The cookies get sturdier and sturdier the more they cool. The should be sturdy enough to be individually wrapped and propped up in an appealing manner. This one is not propped up, but it is individually wrapped.