Oatmeal Raisin Cookies (Michelle Ellington)

1 cup (5 oz) raisins
3 cups old-fashioned rolled oats
2 cups all-purpose white flour
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup unsalted butter, slightly softened
1/2 cup white vegetable shortening
1 cup packed light brown sugar
1 cup sugar
2 large eggs
1 tsp. vanilla extract
1 cup (4 oz) chopped walnuts or pecans

Preheat oven to 375 degrees. Grease several baking sheets or coat with nonstick spray.

In a small bowl, combine the raisins and enough hot water to cover; set aside.

In a large bowl, thoroughly stir together the oats, flour, cinnamon, baking powder, baking soda, and salt; set aside. In another large bowl, with an electric mixer on medium speed, beat together the butter and shortening until light and fluffy. Add the brown sugar and sugar and beat until fluffy and smooth. Add the eggs and vanilla and beat until evenly incorporated. Stir or beat in all but 1 cup of the oat mixture until evenly incorporated. Thoroughly drain the raisins. In a medium bowl, stir together the remaining oat mixture, the raisins, and walnuts or pecans. Fold into the dough until evenly incorporated.