Combine the bourbon and amaretto in an airtight container. Add the raisins and soak for 8 hours or overnight. Drain the next day and discard the liquid.

Melt the butter in a saucepan over medium heat. Cook while occasionally swirling the butter until it becomes golden brown, about 10 minutes. Pour the butter into the bowl of a stand mixer and let it cool.

Add the dark brown sugar, and white sugar and mix. Add the whole egg, egg yolk, and vanilla extract. Scrape the sides and bottom of the bowl as needed.

In a small bowl, combine the bread flour, all-purpose flour, cinnamon, cardamom, nutmeg, baking powder, salt, and oats. Slowly mix into the wet ingredients until well combined. Fold in the raisins.

Place parchment paper on a baking sheet. Split the dough into 60 gram sized dough balls and place on the parchment paper. Cover with plastic wrap and let rest in the refrigerator for at least 1 hour, up to a max of 2 days.

Preheat oven to 375°F. Cover a baking sheet with parchment paper and nonstick spray. Place the cookies on the prepared baking sheet with 2-inches of space between each. Bake for 10 to 12 minutes, rotating the pan once during baking. Allow to cool completely.