• Preheat the oven to 325°F convection or 350°F conventional.

Make Raisin Paste

• Combine raisins and water in a small saucepan. Bring to a boil over medium heat, turn off the heat, cover, and let sit for 15 minutes. Transfer to a blender or small food processor and process until smooth. Set aside to cool. You need ¼ cup (75g) for this recipe; the remainder keeps refrigerated.

Make Cookie Dough

• Beat butter, dark brown sugar, granulated sugar, and molasses together until lightened. The mixture will resemble light brown sugar in color and texture.
• Add the egg and beat well. Add the cooled raisin paste and beat until fully incorporated.
• Whisk together flour, oats, baking powder, baking soda, salt, cinnamon, and cloves in a separate bowl. Add to the butter mixture in several additions on low speed, mixing until just combined.

Bake and Assemble

• Scoop dough at 54g per cookie using a large cookie scoop. Bake for 18 to 19 minutes, rotating trays top to bottom and front to back at 7 minutes and again at 14 minutes. Cookies will look slightly underdone at the center when pulled. Cool completely on a wire rack.
• Transfer marshmallow fluff to a piping bag with a ½-inch opening. Pipe a star shape onto the flat side of one cookie, leaving a ¼-inch border from the edge. Press a second cookie on top, flat side down. Repeat with remaining cookies.