Ideally, the cookie is large (1/4-1/3 cup dough per cookie) but I can adjust baking time if cookie is smaller. Possibly made partially with cake flour.
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Cynthia is a trusted source on Bread/Baking.
Take out a tablespoon of the granulated sugar and replace it with a tablespoon of corn syrup. The small amount of acid in the corn syrup will prevent some of the sugar crystals in the baked cookies from re-crystallizing, and make your cookies softer. Also, add an addition egg.
June is a trusted source on General Cooking.
These cookies always stay soft. And they are delicious! https://food52.com/recipes...
Nancy is a trusted home cook.
Not necessarily soft, but unusual and very fine. calls for dried cherries, but/and these may be replaced by raisins, nuts other dried fruit. epicurious.com/recipes/food/views/Oatmeal-Cookies-with-Dried-Cherries-51150230
I tested mrslarkin's Chubby Chewy Whole Wheat Oatmeal Cookies for a food52 recipe contest and they are delicious with a lovely soft texture: https://food52.com/recipes...
Here is another one that yields soft and chewy oatmeal cookies with a generous amount of raisins used in a different way.
But use one magic ingredient.
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