| 1 | Blend flour, baking powder, cinnamon, salt and baking soda in mixing bowl. |
| 2 | Set aside until needed. |
| 3 | cream shortening with brown sugar and granulated sugar until fluffy. |
| 4 | Beat in eggs and vanilla until smooth. |
| 5 | Mix in reserved flour mixture until well blended, about 2 minutes. |
| 6 | Add oats and raisins. |
| 7 | Mix until blended, about 1 minute. |
| 8 | using ice cream scoop (size #24), scoop out cookie dough into 4 dozen large balls. |
| 9 | Place about 6 balls on each lightly greased baking sheet, pressing down until about ?inch thick and 3 inches in diameter. |
| 10 | bake at 350 °F for 9 to 12 minutes or until browned. |
| 11 | Cool slightly, then remove cookies from sheets and cool on racks. |
| 12 | recipe by : disneyland via los angeles times |
