Brown Butter Oatmeal Raisin Cookies

• 2 sticks (1 cup) unsalted butter, cut into small cubes
• 1 cup light brown sugar
• ¼ cup granulated cane sugar
• ¼ cup honey
• 2 eggs
• 2 tsp vanilla extract
• 2 ½ cups rolled oats
• 1 ½ cups unbleached white flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp sea salt
• 1 cup raisins
• ½ cup sliced almonds

1. In a medium saucepan, heat butter over medium heat. Stir constantly, allowing butter to foam, then brown. 5-8 minutes. Remove from heat when butter has a nutty, amazingly delicious scent and little brown bits. Pour melted butter and browned bits into a bowl and allow to cool.
2. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicon mat.
3.  In a large mixing bowl, mix together cooled butter, sugar, and honey with an electric mixer on medium until blended, about 1 minute.
4. Add eggs and vanilla, beating on medium high until light and fluffy, about 2-3 minutes.
5. In a medium bowl whisk together oats, flour, baking soda, cinnamon, and sea salt. Stir into butter mixture. Fold in raisins and sliced almonds.
6. Scoop dough in rounded tablespoonfuls onto the prepared baking sheet. Bake for 10-12 minutes. Allow to cool for 5 minutes on the baking sheet before transferring to a rack.