makes 21 cookies
Preheat oven to 350°F.
Cream the butter with the brown sugar until light and fluffy. Use a wooden spoon and bowl or paddle attachment and electric mixer. Slowly add in the maple syrup, beating well to encourage the butter to absorb it. Add the egg and vanilla and mix.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Add to butter mixture and mix. Add the oats and raisins and any other goodies you might be using (e.g. nuts and/or chocolate chips) and mix to distribute evenly throughout the cookie dough.
Using a 1 ½ ounce scoop (about 3 tablespoons), portion the dough, shape into balls, and place a couple inches apart on cookie sheet lined with parchment or a Silpat liner—I go for about 8 per sheet pan (standard half-sheet, 18"x13"). Gently press the balls to slightly flatten them. Bake for 15-17 minutes, until the aroma is wafting in your kitchen and the cookies are beginning to turn golden.