Sift together the flour, baking soda, salt, cinnamon, allspice, and cloves into a mixing bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and the granulated and brown sugars together on medium speed superlight and fluffy, 3 to 5 minutes.

Add the egg and vanilla and beat until completely mixed, 1 to 2 minutes.

Mix in the oats until just combined.

Add the dry ingredients in thirds , mixing until just combined. Sprinkle in the raisins until just combined.

Remove the bowl from the mixer stand (if using) and finish mixing by hand to make sure no bits of flour or butter are hiding on the bottom of the bowl and the dough is thoroughly mixed.

Cover the dough with plastic wrap and chill until it is slightly firmer, about 30 minutes.

Position the racks in the middle and lower thirds of the oven and preheat the oven to 350°F (175°C).

Line two baking sheets with parchment paper.

Use a large ice cream scoop or a ¼-cup measuring cup to form the cookies and place on the prepared baking sheets, leaving 2 inches (5 cm) between them to allow for spreading.

Lightly press down on each cookie with the palm of your hand and sprinkle each one with just a pinch of turbinado sugar.

Bake the cookies for 12 to 15 minutes, rotating the pans halfway through and switching their positions, until lightly golden on the edges but still pale in the middle.

Let cool completely on the pans on wire racks.

In the bowl of the stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter, sugar, heavy cream, vanilla, and salt together on medium speed until superlight and creamy, 3 to 5 minutes.

Put a dollop (about 1 rounded tablespoon) of vanilla filling on the flat side of one of the cookies, place another cookie flat side up on top, and press together gently.

Repeat with the remaining cookies and filling.

The unfilled cookies can be stored in an airtight container for up to 3 days at room temperature.

The filled cookies can be stored for up to 2 days.