Preheat oven to 350 degrees. Line a cookie sheet with parchment paper to prevent sticking and burning since these cookies are butter based.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together butter and both sugars.
Add vanilla and eggs, mixing until combined, approximately 2-3 minutes.
In another mixing bowl, soft together flour, baking soda, cinnamon, cloves, allspice and sea salt.
Gradually add to wet ingredients.
Add rolled oats and raisins, either folding by hand or mixing until just combined with an electric/stand mixer.
Using a 2 tablespoons cookie scoop, please cookie dough 2 inches apart on the baking sheet. Store cookie dough in the fridge between batches so it doesn't get too warm.
Bake for 8-9 minutes, or until cookies look slightly browned on the edges, but center still look a little wet. *If you want the look I have with a few light oats on top, sprinkle tops with oats around 7 minutes.
Remove and allow to cool.
Store cookies in an airtight container at room temperature for up to a week, but I doubt they will last that long.
If you've tried this recipe, come back and let us know how it was!
*If raisins are at all dry, soak them in boiling water for 10 minutes. Drain and pat dry with a paper towel. You want them to be sticky, but not wet, otherwise your cookies will have too much liquid and will spread when baked.Other cookie variations:
Substitute currants or dried cranberries for raisins or use a combination as long as it equals 1 cup (or a little more).
Add 1/2 cup toasted chopped walnuts or pecans
Add 1/2 cup mini chocolate chips or mini peanut butter chips. You can use full size, but mini tends to distribute better with a chunky cookie dough.
Sprinkle tops with additional raisins, dry oats or fleur de sel (salt).