Preheat oven to 350°F. Line baking sheets with parchment paper.

In a medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, and allspice.

In a bowl of a stand mixer with the paddle attachment, cream together shortening, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla. Combine well.

Add flour mixture to wet ingredients, stirring until just combined.

Fold in oats, cranberries, and chocolate chips.

Using a ¼ cup scoop, drop the dough onto the lined cookie sheets. Aim for about six cookies per sheet.

Bake for 8-12 minutes, or until the edges are golden brown and the tops of the cookies no longer appear wet.

Allow to cool on the cookie sheet for a few minutes then transfer to a cooling rack.