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1
In a small saucepan, combine the raisins, wine, orange juice, rum, and sugar.
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2
Bring to a boil, stirring often, then lower the heat so the liquid is at a bare simmer and poach for 20 minutes.
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3
Remove the pan from the heat, cover with plastic wrap, and cool to room temperature.
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4
Sift the flour, baking soda, and salt.
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5
In an electric mixer with the paddle attachment, if you have one, or the whisk, cream the butter on high speed for 2 minutes or until lemony yellow.
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6
Scrape down the bowl's sides.
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7
Add the granulated and brown sugars, nutmeg, and cinnamon.
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8
Continue beating for 2 minutes or until the mixture is smooth.
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9
Scrape down the bowl.
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10
Add the eggs, one by one, and beat on low speed for 15 seconds.
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11
Add the flour mixture and beat just until it is incorporated.
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12
Beat in the oats and raisins with any liquid that clings to them.
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13
Set a long sheet of parchment paper on the counter.
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14
Scoop half the dough onto it and shape it into a log.
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15
Roll it up in the paper to create a sausage.
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16
Twist the ends and wrap in plastic wrap.
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17
Do the same with the remaining batter.
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18
Refrigerate for 1 hour or for up to 3 days.
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19
Set the oven at 350 degrees.
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20
Line 2 baking sheets with parchment paper.
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21
Slice the dough into 1/2-inch rounds and set the cookies 2 inches apart on the baking sheets.
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22
Bake them for 17 to 20 minutes, turning the sheets from top to bottom and back to front halfway through baking, or until the cookies are nicely browned.
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23
Slide the parchment papers off the sheets onto a heatproof counter.
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24
Let the cookies sit for 5 minutes and eat warm, or let them cool completely.
