I need a gooey recipe for Oatmeal and Raisin cookies?

More brown sugar than white will result in a softer gooier cookie.

Butter rather than shortening will result in a crisper cookie.

Milk rather than water in the recipe will result in a softer cookie.

So for a chewy gooey cookie I would use more brown sugar, all butter no margarine, (what can I say I like the flavor of butter) and I would probably add more raisins they will add a lot of chewiness to the cookie as well as extra moisture.

INGREDIENTS

3/4 cup butter, softened

3/4 cup white sugar

3/4 cup packed light brown sugar

2 eggs

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon salt

2 3/4 cups rolled oats

1 cup raisins

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).

In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.