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To soak the raisins, pour the rum over them and cover. Let rest for at least 2 hours, but they will keep for up to 1 month in the fridge. To speed this up, you can warm the rum to about 140 degrees before pouring it over the raisins.
Heat the oven to 350 degrees. In a mixing bowl, mix the melted brown butter, granulated sugar and brown sugar until combined.
Add the mashed banana to the bowl and stir until combined.
Sift in the flour, baking soda and ground allspice or ground cloves. Add the oats and flaky salt, then mix until just combined. Fold in the drained rum raisins.
Line a baking sheet with parchment paper. Scoop 60-gram (2¼-ounce) balls of dough onto the lined baking sheet — try to keep them as round and even as possible. Leave space between the cookies to allow space to spread. Bake for 12 to 14 minutes, or until the edges are golden brown.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely. The cookies will last in an airtight container for three days.