Preheat the oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat 2 sticks softened unsalted butter and 1 cup packed light brown sugar until light and fluffy, about 2–3 minutes.
Add 2 large room-temperature eggs and 1 teaspoon vanilla extract. Mix until well combined.
In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ¼ teaspoon ground cloves.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
Stir in 2½ cups old-fashioned rolled oats and 1 cup raisins until evenly distributed. The dough will be thick.
Stir in oats and raisins until well combined. Dough will be thick.
Scoop the dough into 24 equal portions using a cookie scoop or tablespoon. Place the cookies about 2 inches apart on the prepared baking sheets.
Bake for 8–10 minutes, or until the edges are lightly golden and the centers are still slightly soft.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cooled cookies in an airtight container.