Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the softened butter and Crisco shortening until light and fluffy. Gradually add in the sugar and brown sugar, mixing until well combined.
Add the eggs one at a time, mixing well after each addition. Then, pour in the vanilla extract and mix until everything is incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, cloves, and nutmeg.
Gradually add the dry mixture into the wet ingredients, stirring until just combined.
Gently fold in the old-fashioned oats.
Scoop rounded balls of dough onto the prepared cookie sheets, leaving space between each cookie. Bake for 10-12 minutes or until the edges are lightly golden.
Remove the sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a cooling rack.
