In a large bowl, cream together the butter, butter-flavored shortening, brown sugar, evaporated cane juice, eggs and vanilla until smooth.
Combine the flour, baking soda, cinnamon, cloves and salt. Stir the flour mixture into the sugar mixture. Stir in the oats.
Drop by level cookie scooper or spoon (2Tb) onto a greased cookie sheet. Bake 10 - 12 minutes, until light and golden. Do not over bake. Let sit for 2 minutes before removing from cookie sheet to cool completely on wire rack.