Instructions

1. Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Make sure you only brown the butter lightly. When butter browns the liquid evaporates off which can dry out your dough. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Take butter off the heat and allow to cool for about a minute, or until no longer hot to the touch, before using.
2. In a large mixing bowl combine the brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
3. Add the flour, salt and baking soda and beat until well mixed. Add the oats and beat to combine.
4. Last add the raisins, folding to distribute them evenly.
5. Refrigerate the cookie dough for at least a half hour, or overnight.
6. When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes*, or until the edges are just golden brown and the centers have puffed up but are still gooey.
7. Allow to cool before eating!