Use flexible raisins directly. If hard or shriveled, soak in warm water 10 minutes, then drain and blot thoroughly dry.
Whisk rolled oats, whole-wheat pastry flour, cinnamon, baking soda and salt until evenly distributed.
Whisk melted butter, maple syrup and brown sugar. Whisk in the egg and vanilla until smooth and slightly thickened.
Fold dry ingredients into wet just until no flour remains. Fold in raisins and optional nuts.
Cover and rest at room temperature for 30 minutes, stirring once halfway. The dough should hold a soft mound.
Heat the oven to 350°F. Divide dough into 16 portions of about 38 grams on parchment-lined light pans and press to 1/2 inch thick.
Bake one pan at a time for 10 to 13 minutes, until edges are lightly browned and centers look matte but remain soft.
Leave cookies on the pan for 10 minutes, then transfer with a thin spatula to a wire rack and cool completely.
