1 cup Butter, softened
1 cup lightly packed Brown Sugar
1 large Egg, lightly beaten
1 teaspoon Vanilla
2 teaspoons Bundy Rum or Rum Flavouring
2 cups Rolled Oats ( I used 1 cup Old Fashion Oats, 1 cup Quick Cooking Oats)
1 1/2 cups Flour ( I used 3/4 cup Whole Wheat Flour, 3/4 cup White Flour
1 teaspoon Baking Soda pinch of Salt
1 1/2 teaspoon Cinnamon
pinch of Nutmeg
pinch of Cloves
1 cup seedless Raisins

Preheat oven to 400F (200C)
Lightly spray baking sheets with Veg Oil Spray

In medium mixing bowl combine Oats, Flour(s), Baking Soda, Spices and a pinch of salt; set aside.

In large mixing bowl, cream butter and sugar.
Add egg and continue beating until light and fluffy.
Stir in Vanilla and Rum.
Gradually add in Dry Ingredients, stirring thoroughly after each addition.
Stir in raisins with the last of the dry ingredients.

Shape rounded teaspoonfuls of cookie dough into balls or use a 2 or 3 ounce Pampered Chef scoop to drop dough onto prepared baking trays.
If going it rough rolling dough into balls, flatten slightly with heel of hand.
Bake in 400F (200C) oven for 8 minutes, rotating halfway through baking and continue baking until lightly browned.
Remove from baking trays to cool completely on wire racks.