I’ll go on a limb and say that even if you generally don’t like raisins in baked goods, you’ll like these cookies. I’m confident because I…generally don’t like raisins in baked goods. Soaking them in whiskey before baking gives them fantastic flavor and a softer, chewier texture. If you’re not feeling the whiskey, you could go for rum or, of course, simply warm water. But don’t skip the step of soaking them, it’s key. Toasting the oats in the oven is optional, but it does bring a nuttier flavor out in these cookies. (A step learned from Julia Turshen’s Small Victories.)