Preheat oven to 350 degrees F. Line baking sheets with parchment paper or use silpat.
In large bowl, combine the butter, butter flavored shortening, brown sugar, and granulated sugar with an electric mixer or stand mixer until combined. Add in eggs and vanilla, and beat until light and fluffy.
Sift together the flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Slowly add to the butter mixture, beating until well combined.
Stir in the oats and raisins. Scoop dough out 1 TBS per cookie and place on baking sheet about 2" apart.
Bake for 10 - 12 minutes, or until edges are golden brown. Do not overbake. Allow to cool for 1 - 2 minutes on baking sheet before removing to wire rack to cool completely. Store in airtight container once cooled.