In a microwave-safe measuring cup, heat brandy or rum for about a minute. Pour over raisins and set aside to soak.

In a stand mixer, cream softened butter with brown sugar and granulated sugar until fluffy.

Add eggs and vanilla extract to the mixer and mix until combined.

In a bowl, whisk together flour, oats, baking soda, and cinnamon. Gradually add to the wet ingredients and mix on low speed until just combined.

Drain excess brandy from raisins and fold into cookie dough.

Refrigerate dough for 30 minutes or overnight.

Preheat oven to 350°F. Drop dough by tablespoonfuls onto baking sheets, spacing about 2 inches apart.

Bake for 8-10 minutes until edges are golden. Cool on wire racks.

For the glaze, melt butter and maple syrup in a saucepan. Remove from heat and whisk in confectioners' sugar until smooth. Drizzle over cooled cookies.