Begin by soaking your raisins in a bowl of hot water for about 10-15 minutes while you prep the rest of the ingredients. While this step is optional, it will give you the most tender cookies.
Using a hand mixer or a stand mixer with the paddle attachment on, cream the softened vegan butter and both sugars together on medium speed until smooth, about 2 minutes. Next, mix in the vanilla, then set aside.
In another bowl, whisk the flour, baking powder, baking soda, cinnamon, cloves, all-spice, and salt together. Slowly add to the wet ingredients and mix on low until combined. Then, fold in the rolled oats and raisins. At this point, your dough will be quite sticky.
Let your cookie dough chill for 20-30 minutes in the fridge. In the meantime, preheat your oven to 350°F and get out two large baking sheets (it's not necessary to line them).
Roll balls of dough (about 1 ½ tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. If you have a cookie scoop, it comes in handy for this part. Once on the baking sheet, slightly flatten each ball of cookie dough.
Bake cookies for 12 minutes at 350°F, or until lightly browned on the edges. Before removing from the oven, lightly bang the pan down on the oven rack to flatten the cookies. Then remove the cookies and leave them on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.