Heat oven to 350°F. (I bake these at 325°F in my convection oven.)
In a medium bowl sift flour, baking soda, baking powder, salt, cinnamon, and allspice.
In a separate large bowl, cream together shortening, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla. Combine well.
Add flour mixture to wet ingredients and stir until just combined.
Then add oats, cranberries, and chocolate and combine by hand.
Use 1/4 cup and scoop onto cookie sheet, you should get about 6 per sheet.
Bake for 8-12 minutes, or until the edges are golden brown and the top no longer appears wet.
Allow to cool on the cookie sheet for a few minutes then transfer to a cooling rack.