Preheat oven to 350F (180 C). Line cookie sheets with parchment paper.
Soak raisins in rum, whisky or warm water, whichever you prefer.
In the bowl of a stand mixer cream together butter and brown sugar, for 3 minutes.
Add egg and 2 tsp vanilla extract and mix for another minute.
In a separate bowl combine flour, salt, baking soda, cinnamon and oats. Stir until well combined.
Add oat mixture to the butter sugar mixture and beat until incorporated. Scrape the sides of the bowl.
Drain raisins and add them to the the cookie batter, stirring with a spatula. I don't use the mixer for this part.
Using an ice-cream scoop (large cookie scoop), drop dough onto cookie sheets, leaving at least 2 inches apart, because they'll spread. You can also press them down with your palm, until they are about 1/2 inch thick.
Bake for 10-12 minutes until edges are brown, but center isn't set.
Remove from oven and place on a cooling rack for 15 minutes.