Line two cookie sheets with parchment paper or silicone baking sheets. Add butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and cream together on medium for 3 to 4 minutes until fluffy. Scrape down the side of bowl with rubber spatula as needed. Reduce the speed to low and mix in the eggs, cider concentrate, and vanilla. The mixture will look lumpy but that is okay!

In a medium mixing bowl, add the flour, oats, corn starch, baking soda, sea salt, cinnamon, nutmeg, clove, and ginger. Whisk to combine. With the mixer on low, add the dry ingredients – 1/3 at a time – until just combined. Remove the bowl from the stand mixer and use the spatula to fold in the golden raisins.

Put 1/4 cup turbinado sugar on a saucer. Use 4 oz scoop to portion the dough into 8 large balls. Roll each ball in the turbinado sugar and place on lined cookie sheets – 4 on each sheet. Gently press down with hands and place cookie sheets in the fridge for 15 minutes as you preheat the oven to 350F.

Remove sheets from fridge and place on middle rack of the oven to bake for 12-15 minutes until edges golden. The center will still be soft and will set as the cookies cool. Let cool on cookie sheets for 10 minutes and then place on wire rack to cool the rest of the way. Store in airtight container for up to 4 days.