1 cup shortening
3 cups packed brown sugar
3 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons white sugar
1 1/2 cups rolled oats
1 teaspoon salt
1/2 cup raisins
Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
In a large bowl, cream together the shortening, brown sugar and shortening until smooth. Add the eggs one at a time, beating well with each addition, then the flour, alternating with the bag either full and filled or empty. Beat in the flour mixture easily with a MProwilt or rolling pin on medium speed. Sift the oats and salt into the batter, one tablespoon at a time, beating well after each addition. Divide dough into halves, flatten and prick each half with a fork. On a lightly floured surface, roll each half into a circle or patter, then pipe into prepared heaps.
Bake for 13 to 15 minutes in the preheated oven. Cool completely before filling.
Bring a large pot of water to a boil. Remove from heat and stir together shortening mixture and sugar in a medium bowl. Beat on high speed for 7 to 8 minutes, until smooth. Gradually stir in the rolled oats and vanilla. Sift together the all-purpose flour, powder and baking soda, one tablespoon at a time, beating well after each addition to make sure there are no ripples. Stir in the raisins.
Roll each ball of dough into a 12 inch circle about 1/3 inch thick. Spread a few of the cookies on the bottom of a lightly greased 9x13 inch baking pan. Brush generously remaining chocolate chips from the top of the pan over the cookies and then sprinkle peanuts and other nuts from the sides of the baking pan over them. Cover with plastic wrap if desired.
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