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In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ground ginger, allspice, cloves, nutmeg, and salt. Set aside.
In a separate bowl, vigorously whisk melted butter and brown sugar. Whisk in egg and vanilla extract until combined.
Sift the dry ingredients into the wet ingredients. Stir with a spatula until just combined (no flour streaks). Fold in oats, pecans, and raisins.
Preheat oven to 350° Fahrenheit (176° Celsius). Line two baking sheets with parchment paper. Set aside.
Cover and chill the dough in the refrigerator for 15 minutes.
Use a cookie scoop to scoop the dough onto the two prepared cookie sheets, spacing the dough balls apart evenly. (A 1.5 or 2-tablespoon scoop should yield 18-24 cookies.)
Bake for 10-12 minutes, until just golden on the bottom and slightly under-baked looking in the center. Let cool, then enjoy!