Preheat oven to 350 degrees F.

Place raisins in bowl with some water and rum. Let soak until ready to add to dough, then drain well and dry using a paper towel before adding.

Whisk together flour, soda, powder, cinnamon and salt in a medium bowl; set aside.

Combine butter, sugar, molasses, eggs, and vanilla with a mixer on low speed. To cream, increase speed to high and beat until fluffy and the color pales.

Stir the flour mixture into the creamed mixture until no flour is visible, but DO NOT over mix as this develops the gluten, making the cookie tough.

Now add the oats and (drained) raisins; stir to incorporate.

Using a cookie scoop, drop dough two inches apart onto prepared baking sheet.*

Bake 10-13 minutes on center rack, or until golden but still moist beneath cracks on top.

Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool. To store: place cookies in an airtight container with parchment paper between layers of cookies. If you want to keep them really moist, put a piece of white bread in with the cookies (on a separate layer of parchment not touching the cookies). Enjoy!