Preheat oven to 375*. In a large bowl, using electric mixer at high speed, beat butter until soft and smooth. Add brown sugar and sugar, beating until fluffy. stir in egg and vanilla.
Stir in flour, cinnamon, cloves, baking soda and salt. Beat on low speed until combined. Stir in oats, then raisins and 1/2 cup chocolate chips.
Drop 1/4 cup portions of batter, 3 inches apart, onto two ungreased baking sheets. Flatten cookies slightly. Bake until centers are puffy and edges start to brown, about 13 minutes. Cool cookies on baking sheets 2 minutes, then remove to wire rack to cool completely.
Meanwhile, in microwave safe dish, place remaining 1/4 cup chocolate chips. Cook on HIGH 30 seconds or until melted when stirred. Spoon melted chocolate into a zippered bag, cut a small hole in a corner, and squeeze over cookies in a zigzag pattern.