Modifications:

• use only ¹/₂ to 1 C of white flour, rest as whole wheat
• 1¹/₂ C raisins, cover to surface and soak for 15min with 50/50 mixture of rum and water heated to warm in microwave
• 1 C chopped walnuts (try toasting them next time)
• 2¹/₂ C rolled oats (I used Bob's instant rolled oats)(might be good with 3 C)

https://food52.com/recipes/4888-oatmeal-cookies-with-rum-soaked-raisins Original Recipe from Web:

Prepare:

• 1 cup raisins
• 1 cup dark rum

Cream:

• ³/₄ cup unsalted butter (1 1/2 sticks)
• 1 ¹/₄ cups dark brown sugar, lightly packed
• 2 extra large eggs
• 1 teaspoon pure vanilla extract

Mix Dry:

• 2 ¹/₂ cups unbleached all-purpose flour
• ¹/₂ teaspoon Rumford's baking powder
• 1 teaspoon baking soda
• ¹/₂ teaspoon fine sea salt
• 1 teaspoon Saigon cinnamon (I use Vann's)
• ¹/₂ teaspoon ground mace
• ¹/₂ teaspoon ground cloves
• ¹/₂ teaspoon freshly ground nutmeg

Combine, then add:

• 2 cups rolled oats (not the quick kind)
• the previously prepared raisins
• ¹/₂ cup chopped, toasted walnuts

1. Simmer raisins and rum over low heat until raisins are plump (about 20-30 minutes). Drain liquid into measuring cup. Add water (or rum) to make 1/2 cup of liquid
2. Heat oven to 400 degrees F.
3. Cream butter and sugar. Stir in eggs and vanilla until well mixed. Stir in the raisin liquid.
4. Mix all the dry ingredients except oats and nuts together and add to butter mixture:
5. Stir in the oats, raisins and nuts. At this point, you can refrigerate the dough overnight, but be sure to let it warm up a bit before making the cookies.
6. Drop rounded teaspoons of dough about 2 inches apart on ungreased cookie sheets. Bake in the preheated oven for 8 - 10 minutes. Cool on cake racks.