They look unimpressive, I'll admit. And I'm not going to share this recipe, because I'm not happy with it. Why?
A few years back we tried the Good Eats Oatiest Oatmeal Cookies Ever, and sadly, were mostly unimpressed. I love GE, and 95% or more of my recipe attempts have turned out anywhere from fine to fantastic. But it turns out that replacing your standard gluten-forming wheat flour with home-ground oat flour gives you the thinnest, crispiest, crumbliest rendition of an oatmeal cookie that ever there was. We were disappointed.
The one thing the recipe got right--soak your raisins in rum!!!
Remembering that, I tried a different oatmeal cookie recipe and just tweaked it with the soaking. However, where in the first recipe there wasn't enough flour for the oats (having none at all), this one has way too much. Can you even see the oats in those cookies? Only barely.
My ideal oatmeal cookie is moist, chewy, and packed full of oats to just short of the point where there wouldn't be enough gluten to bind the cookie together and make it stable. Neither recipe gave me this.
But if you have a favorite recipe? Just use that but soak your raisins in rum for half an hour or so first!