Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, beat the butter, butter-flavored shortening, brown sugar, and granulated sugar with a hand mixer or stand mixer until combined. Add in the eggs and vanilla, and beat until light and fluffy.
In a medium mixing bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
Slowly add the dry ingredients to the wet ingredients, beating until well combined. Stir in the oats and raisins.
Scoop 1 tablespoon of cookie dough with a cookie scoop or measuring spoon and place it on the prepared baking sheet. Repeat with the remaining cookie dough, placing the scoops about 2 inches apart.
Bake for 10 to 12 minutes, or until edges are golden brown. Do not overbake.
Remove from the oven and allow to cool for 1 to 2 minutes on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container once cooled.