Soft & Chewy Oatmeal Raisin Cookies

Soak the Raisins
0 In a small heat safe bowl, add in the raisins. Pour boiling water over them until they are completely submerged.
2 Set aside on the counter to plump while prepping the rest of the cookie dough.
Brown the Butter
3 In a medium pot add in the butter and turn the heat onto medium low. We are browning the butter.
5 First it will melt, then be loud and popping. Then it’ll quiet down and foam – at this point you want to stir it and scrape the bottom of the pan – then it will foam again and this time brown bits should rise to the top. At this point your butter is brown but not before!
6 Once browned, remove from the heat and leave to cool slightly.
Cookie Dough
8 In a medium mixing bowl add in the brown sugar, white sugar, salt, vanilla, cinnamon, and egg. Whisk until smooth.
9 Pour the slightly cooled brown butter into the bowl in three additions whisking between each one.
10 Add in the flour, baking soda, and oats.
11 Use a flat rubber spatula to mix them in until just combined. Drain the excess liquid off of the raisins and pour them into the cookie dough. Fold once more.
12 Place the bowl in the fridge for 15-20 minutes until firm and scoopable.
13 I like big cookies so I used a quarter cup ice cream scoop. You can do any size you want, you'll simply need to adjust the baking time accordingly.
14 Place the cookie scoops on a parchment lined baking tray (13" x 18") - no more than 6 on the tray. At this point you could also scoop all of the dough onto a small baking sheet, cover them with plastic and leave in the fridge overnight but it's not necessary!
Bake the Cookies
16 Preheat the oven to 350 F and place a rack in the center of the oven.
17 Bake for 8 minutes in the preheated oven, then rotate the pan and bake for another 4-6 minutes until the edges are golden brown and the centers look a little soft and underbaked. Don't worry they are done and will finish baking as they cool.
18 Take the tray out of the oven and leave the cookies on the sheet for 5 minutes. Bake the next tray while this one cools.
19 If their shape gets a little wonky while baking, use an open deli container, upside down over the freshly baked cookies - one at a time wring the cookie around on the baking sheet under the container in a clockwise direction until it is a neat circle.
20 Store extras in an airtight container at room temperature.