I double the recipe and freeze some of the cookies for a later date.
3/4 cup golden raisins
1 1/2 tablespoons warm rum or water
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups old-fashioned rolled oats (not instant)
1/2 cup chopped walnuts
Preheat the oven to 350 degrees F.
Line two large rimmed baking sheets with parchment paper.
For the cookies: Toss the raisins in the warm water and let soak for at least 10 minutes then drain.
Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl.
Beat the butter, brown sugar, and granulated sugar together in a large bowl with an electric mixer until light and fluffy.
Beat in the eggs and then the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats, walnuts, and the drained raisins.
Scoop rounded tablespoons of the batter onto the prepared baking sheets, about 2-inches apart.
Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 14 minutes. Cool on the pan for 5 minutes then transfer to a rack to cool completely.