Oatmeal Craisin Cookies

Start by browning the butter. You'll take one cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a glass bowl and put back in the fridge to solidify again. You will want it to become a soft solid again to start the cookie dough. This should take a few hours.
Preheat oven to 350 F. Line baking sheets with parchment paper.
Place butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
Add eggs one at a time, mix until smooth on low speed, anout 30 seconds each egg. Beat in the vanilla.
Add baking powder, baking soda, salt, cinnamon and flour and mix on low, being careful not to overmix. I usually like to stop mixing when I still have flour remnants around the bowl. Fold in oats, followed by craisins and chocolate chips.
Scoop the dough into large balls. I like to use a ¼ cup cookie scoop.
Place 6 cookie balls on your baking sheet. Bake the cookies for 11-14 minutes. You're looking for a nice golden brown outside rim. Sprinkle with a little flaked salt.
Allow cookies to cool on the pan before moving to a cooling rack to hold their shape.