Using a stand or hand held mixer cream together butter and sugars until light and fluffy.Mix in eggs and vanilla, adding in one egg at a time.
In a separate medium mixing bowl sift together flour, baking soda, cinnamon, cloves and salt. Working in batches, mix dry ingredients into butter mixture, making sure to scrape down sides of mixing bowl. Once blended stir in oats, raisins, pecans and coconut.
Using a tablespoon drop dough onto ungreased cookie sheet. See Note #2 below.Bake for 8-10 mins. Let cookies cool on hot cookie sheet for about 3-5 mins and then transfer to cooling rack while still warm to cool completely.
Recipe Notes Note #1- If using Maldon's Sea Salt (for its low iodine levels) grind it in a mortar and pestle before adding to the dry ingredients. Also, if using salted butter, eliminate the salt all together. Note #2- If using a soup spoon or cookie scoop that creates a larger cookie, the baking time will be approximately 13-15 minutes. Using the smaller teaspoon from your silverware set will create smaller cookies with a baking time of 8-10 minutes. Also, make sure to leave about 3-4 inches in-between cookies to allow for spreading while baking.