-
In a small bowl, soak raisins in the mixture of 1/2 cup warm water and 1 tablespoon rum until raisins become soft (about 10 minutes). Drain.
-
Place butter, granulated sugar, brown sugar, salt and nutmeg in a mixing bowl. Mix on low speed until light and fluffy, about 2-3 minutes.
-
Add egg and vanilla extract and blend in.
-
Add flour, baking powder and rolled oats. Mix until just combined (do not overmix, or gluten will develop).
-
Blend drained raisins in last.
-
Take 2 tablespoons of dough at a time, spoon on baking sheet lined with baking paper, or form into a ball. Place cookies 2" apart.
-
OPTIONAL STEP: Place cookies in refrigerator for at least 30 minutes to prevent them from spreading too much.
-
Bake in preheated 350 F (175 C) oven for 13-15 minutes or until the edges of cookies are brown and the top of cookies are light in color.