Step 1

First brown your butter. Heat butter over medium high heat until it melts completely. Lower the heat to low and cook until it is a golden color and brown solids start to appear. Remove from heat and set aside.

Step 2

Stir together flour, baking soda, cinnamon, and salt. Set aside.

Step 3

In a large bowl, cream together the brown butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until thick and creamy.

Step 4

Use a spatula to combine the wet ingredients with the dry ingredients from step 2.

Step 5

Add the oats and cranberry raisins and stir until well incorporated.

Step 6

Let the dough sit for 30 minutes in the fridge.

Step 7

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

Step 8

Cover 2 baking sheets with parchment paper. Use a 3 (1.5 oz) tablespoon ice cream scoop to scoop cookie dough onto the baking sheets. Cookies should be 2-3 inches apart. Sprinkle flaky sea salt on each cookie (optional).

Step 9

Bake for 11-13 minutes until they are golden brown along the edges.

Step 10

Cool for 10 minutes before transferring to a wire rack. Cool for another 10 minutes on the wire rack before serving.