In a large bowl, cream together the butter, shortening, sugars, eggs and vanilla until smooth.
Combine the flour, baking soda, cinnamon, cloves and salt, add to the sugar mixture. Stir in the oats and raisins.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10-12 minutes until light and golden. Do not overbake. Cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight containers.