Adding schmaltz — rendered chicken fat — to these cookies balances the sweetness and creates a moist, chewy texture.
Yields 2 dozen cookies.
Whisk the flour, cinnamon, baking soda, baking powder, salt and cloves together in a small bowl.
In a large bowl, beat the schmaltz, butter and brown sugar together with an electric mixer on medium-high speed until light and well blended, about 3 minutes. Add the egg and vanilla, and beat until combined. Add the flour mixture and beat until just incorporated. Stir in the oats and raisins. Refrigerate the dough until cold, at least 1 hour and up to overnight.
Preheat the oven to 350ºF.
Scoop heaping, well-packed tablespoons of dough 2 inches apart onto 2 ungreased baking sheets.
Bake until the cookies are slightly golden at the edges but still a little soft on top, about 14 minutes. Cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.