Preheat oven to 350 degrees F.
Line a baking sheet with a silpat or parchment paper. Sift together flour, cinnamon, baking soda, baking powder, salt, and ginger in a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, cream vegetable shortening and sugar on medium speed until light and fluffy, about 2 minutes. Add molasses and beat to combine. Add eggs, 1 at a time, and mix until fully incorporated. Add the flour mixture, 1 cup at a time, beating on low speed until dough comes together. Remove bowl from mixer. Using a wooden spoon, stir in chocolate chips, oats, walnuts, and raisins.
Using a 2-inch ice cream scoop, drop dough onto prepared baking sheet, about 3 inches apart. Bake until firm, about 15 to 18 minutes. Cool for 5 minutes on baking sheets before transferring cookies to wire rack to cool completely. Repeat with remaining dough.
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