White Chocolate Oatmeal Raisin Cookies

Preheat the oven to 350F (177C) convection and line two cookie sheets with parchment paper.
In a medium bowl, microwave the butter for 20-30 seconds, just until it's melted (if it gets super hot, then let it cool a little bit).
56 grams salted butter melted
Add the light brown sugar to the melted butter and whisk together for about a minute. Add in the egg and vanilla and whisk until it's completely smooth.
132 grams light brown sugar lightly packed, 1 large egg room temperature, 1 tsp vanilla extract
Add the flour, oatmeal, cinnamon, baking powder and salt and fold the cookie dough just until there are no more steaks of flour left.
90 grams all-purpose flour spooned and leveled, 80 grams old fashioned rolled oats, 1/2 tsp ground cinnamon, 1 tsp baking powder, 1/4 tsp fine sea salt
Fold in the raisins and white chocolate, just until they're evenly dispersed.
56 grams raisins, 85 grams white chocolate chips or chopped white chocolate bar
Split cookie dough into 8 cookies, about 2.5 ounces each, placing 4-6 per cookie sheet. Bake one sheet on the middle rack for 12-14 minutes, just until the edges are starting to brown and the center is puffed.
Remove them from the oven, give the pan a quick tap on the counter and use a biscuit cutter to scoot the cookies to make them round (if desired).
Sprinkle with sea salt flakes and allow them to rest for 5-10 minutes before transferring off the cookie sheet.
tiny pinch sea salt flakes