HEAT oven to 350°F. Spray baking sheets with no-stick cooking spray.
COMBINE shortening, granulated sugar and brown sugar in large bowl; beat at medium speed of electric mixer until light and fluffy. Beat in eggs and vanilla.
COMBINE flour, cinnamon, nutmeg, baking powder, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Stir in chocolate chunks, oats, nuts and raisins with spoon. Drop by heaping tablespoonfuls 3 inches apart onto prepared baking sheet.
BAKE 15 to 18 minutes or until uniformly light brown. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
Serving Size (1 cookie), Calories 200 (Calories from Fat 90), Total Fat 10g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 10mg, Sodium 85mg, Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 18g), Protein 2g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 2%, Iron 4%.
*Percent Daily Values are based on a 2,000 calorie diet.
Butter Flavor, Crisco Results
For those who love the taste of butter, but demand the performance of shortening.