Preheat oven to 375 degrees F.  Line two to three baking sheets with parchment paper.  Set aside.

Place raisins in a medium-size bowl.  Pour boiling water over the raisins and cover with plastic wrap.  Let rest for 10 minutes to soften.  Place raisins and water into a food processor. Blend until almost smooth.  Set aside.

Using a standing or hand-held mixer, cream sugar and shortening until well combined.  Add pureed raisins, salt, cinnamon, honey and vanilla.  Blend well.  

Pulse oats in a blender or food processor until a mixture of fine powder and broken flakes remains, about 15-20 seconds.  Combine with baking soda, bakers ammonia and flour.  Add to wet ingredients and combine until a cohesive mass of dough forms.  **Bakers ammonia is caustic and should not be eaten in raw cookie dough.  It is safe to eat once the dough has been cooked thoroughly.

Scoop dough by the tablespoonful onto prepared baking sheets.  (A #30 (2 T.) or #60 (1 T. + 1/3 tsp.) sized ice cream scoop can also be used.)  Bake cookies for 15-17 minutes.  Remove to a cooling rack to cool completely before removing.  Cookies will harden as they cool.