Preheat oven to 375 degrees. Grease or line baking sheets with parchment paper and set aside.
COOKIE DOUGH: Combine flour, salt, baking soda and cinnamon in a bowl.
Beat butter, granulated sugar and brown sugar in a large bowl with an electric mixer at medium speed until light and fluffy. Add egg, water and 2 teaspoons vanilla, beat well. Add flour mixture, beat at low speed just until blended. Stir in oats with a spoon. Stir in raisins.
Drop tablespoonfuls of dough 2 inches apart onto prepared baking sheets. Bake 10 to 11 minutes or until edges are golden brown. Let cookies stand 2 minutes on baking sheets, transfer to wire racks to cool completely.
GLAZE: Stir confectioner's sugar, milk and remaining 1 teaspoon vanilla in a small bowl until smooth. Drizzle over cookies with a fork or spoon. Store cookies tightly covered at room temperature or freeze up to 3 months.