Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl using a hand mixer, cream the butter on low speed until smooth. Add the Redpath® Dark Brown Sugar and the Redpath® Granulated Sugar, and mix on medium speed until pale and fluffy; 3 minutes. Add the egg and blend until fully incorporated. Mix in the pure maple syrup and vanilla extract until no streaks remain.
Sift the bread flour, baking powder, salt, cinnamon, nutmeg, and baking soda over the batter. Mix the dry ingredients on low speed until just combined.
Add the large-flaked oats and the raisins to the batter. Mix on low speed, or use a large rubber spatula to fold in the ingredients until oats and raisins (see Chef’s Tips) are evenly distributed. Cover and place bowl into the fridge to chill; 20 minutes.
With a trigger-style ice cream scoop or a tablespoon, drop cookie dough onto prepared cookie sheets in heaping tablespoon-sized pieces (about 30 grams each) spaced at least 2 inches (5 cm) apart (see Chef’s Tips).
Bake for 10 to 13 minutes, turning the baking sheets halfway through the baking process. Cookies are done when edges are light golden in colour and just barely set in the centre. Remove and cool on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.
Cookies will keep in an airtight container layered between parchment at room temperature for up to 4 days.