In a mixing bowl, cream starter, shortening, and both sugars.
Add eggs and vanilla and mix well.
In a large bowl, sift flour, baking soda, baking powder, salt, cinnamon, allspice, and ginger. Create a well in the center and fold in starter mixture until combined.
Stir in oats and raisins. Cover and chill in refrigerator for at least 15-30 minutes, then let dough rest at room temperature for five minutes.
Using a 1" cookie scoop or rounded tablespoon, drop cookie dough onto a prepared cookie sheet (ungreased or lined with parchment), approximately 2" apart.
Bake for 15 minutes, or until cookies are nice, toasty brown and set. Allow to cool on pan fo 3-5 minutes before serving.