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In a large bowl cream together butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy.
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Stir together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually beat into butter mixture. Stir in oats, raisins and coconut.
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Drop by tablespoonfuls onto parchment-covered baking sheets.
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Bake about 11-13 minutes until golden brown. Cool completely on wire rack.
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Store in airtight container to keep the cookies soft and chewy.