In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer until creamy and well combined, about 2 minutes.

Add the egg, molasses, and vanilla extract. Beat until smooth.

In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.

Gradually add the dry ingredients to the butter mixture, mixing just until a thick dough forms. Fold in the raisins and chopped nuts.

Cover the bowl and refrigerate the dough for 30 minutes to help prevent the cookies from spreading too much.

Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

Scoop about 2 tablespoons of chilled dough per cookie. Lightly roll each portion into a ball and place on the prepared baking sheets about 2 inches apart. Do not flatten.

Bake for 11–13 minutes, until the edges are set and the centers still look slightly soft. The cookies should remain thick; avoid baking until the centers look completely firm.

Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. They will continue to set as they cool.