"The cookie has to stand up to the milk test!"
Personally, I am tending to enjoy this 2nd cookie the best because the flavor is somehow better. But, I did enjoy the slightly thicker nature of cookie #1. Something that may have made a difference in the texture of the cookies is that the raisins I used for cookie #1 were more moist than the brand I used in cookie #2. The dough for #2 did seem drier before I baked them than #1 did. It makes me wonder what the texture of #2 would be like if I used raisins that are more moist. Perhaps from now on I will use the moist brand of raisins. I may rebake these cookies to test this out. But, for now,Chef-in-Training is in first place.