Preheat the oven (with a baking stone, if you have one) to 375.

Step 1: Brown the Oats

In a large skillet, melt butter and shortening over medium heat and add oats. Stir until lightly browned, then remove from heat.

Step 2: Cook the Raisins (you heard me...)

While the fats melt, put the raisins in a small saucepan and add just enough water to cover. Cook on medium low until warm (doesn't ahve to boil), then remove from heat.

Step 3: Dry Ingredients

In a large bowl, mix the flour, cinnamon, cloves, flax, and salt (NOT I repeat NOT the baking soda). Stir to combine.

Step 4: The Rest

Once the oats have cooled (not completely, just enough to not cook the eggs), stir the eggs, sugar, and vanilla into them, right there in the skillet. Drain the raisins but reserve 5 T. of the liquid. Stir the baking soda into the raisin water, then add to the oatmeal mixture along with the raisins and any add ins and stir until just combined.

Place heaping spoonfuls onto a cookie sheet or directly onto a preheated baking stone and bake for 10-15 minutes or until tops are lightly brown.