These cookies taste wonderful, really they do! They are also a much healthier cookie, with only half the sugar and butter than most recipes I found. To help keep the cookies moist, soak the raisins in water just before adding them into the dough, along with the reserved raisin water.
Pre-heat oven to 350 F. Line two cookie sheets with parchment paper. Place the raisins in a small bowl, cover them with water, and let them soak for 15 minutes.
In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon, and nutmeg. Stir them until they’re evenly blended.
Set aside 3 Tbsp of water from the bowl of raisins, then drain the raisins, discarding the remaining water.
Whisk the egg in a medium bowl. Stir in the vanilla extract, melted butter, and reserved raisin water.
Make a well in the flour mixture, then pour in the egg mixture and blend well. Use a spatula to stir in the oats and the raisins.
With a tablespoon or cookie scoop (1 1/2 Tbsp size), place the portions of the dough on the cookie sheets, then use a spatula to flatten them slightly.
Bake the cookies one sheet at a time, rotating the pan halfway through, until they are golden brown, about 16 minutes. Let the cookies cool on the sheet for 3 to 4 minutes, then use a spatula to transfer them to a wire rack to cool completely.