Why do my oatmeal raisin cookies always taste like scratch, and break apart easily?

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Whenever i make oatmeal raisin cookies, i use Rollin oats Old fashion oats, it comes in a blue container. I wonder if my problem is the type of oatmeal? i bought that type cause it was cheaper at Aldi.

I also put extra raisin to counter the cookies bad texture and lame taste.

MY PROBLEM IS THAT THE COOKIES NEVER TASTE GOOD(i WANT THEM TO BE SOFT AND CHEWY AND STICK TOGETHER LIKE THE ONES YOU BUY FROM A STORE)
they always brek apart unless i add coconuts to them

i add more brown sugar lately so it could be a bit softer.
the oatmeal in the cookies taste a bit dried AND STICK OUT? they're not like the type you buy from the store WHERE THERE'S AN EVEN MIXTURE OF OATMEAL AND FLOUR?

I use one of the Regular recipes, with 2 eggs, baking soda, extra rain, 3 cups oats,1.5 cup flour(i don't remeber) 3/4 or less brown sugar, 1/2 cup or more white sugar, and butter, vanilla, cinnamon?

WHAT'S THE PROBLEM, IS IT THE OATMEAL? SHOULD i BUT QUAKER OATS INSTEAD
WHEN I BAKE IT, THE cookie don't stay together, the oats don't taste cooked, the cookies not moist?
any suggestions

I read your description of the oatmeal you are using. Does the label also say Instant Oatmeal? Instant oatmeal doesn't work well in cookie recipes. You can use quick cooking oats but not Instant oatmeal. I'm not familiar with that brand of oatmeal. But I know Quaker oats work.

I'd leave out one of the eggs. Add a teaspoon of cinnamon and a teaspoon of vanilla to improve the flavor. I put a teaspoon of ginger and 1/4 teaspoon of ground cloves in mine, but most recipes don't call for it.

And, there's the butter. Are you using butter or firm margarine? If butter in your house means margarine, you can't use the stuff that comes in a tub like Country Crock. You have to use firm margarine that comes in sticks like butter. You can also use shortening.

Finally, you can't just put the recipe together any old way. You must cream the fat and sugar together, add the egg. Mix all the dry ingredients together except for the oats and raisins.
Add the dry to the wet. Stir in the oats and raisins and you are good to go.

Don't melt the butter. I cut mine into little squares and put it in with the sugar. That makes the creaming of fat and sugar a little easier whether you do it with a wooden spoon or a hand mixer.

Good luck.