Pour browned butter into a large bowl (it can be warm still). Add in sugars and whisk.
Add eggs, one at a time, mixing vigorously to insure they don’t cook in the warm butter. Whip with a whisk until homogenized and mixture lightens in color slightly.
Stir in vanilla.
Sift flour, salt, baking soda, and cinnamon in a small bowl.
Add dry ingredients into wet and stir to combine.
Fold in oats, raisins, and both chocolates.
Refrigerate for at least 2 hours. *
Preheat oven to 350ºF and line two sheet trays with parchment.
Shape dough into 1 1/2” balls and place on baking sheet, evenly spread out.
Bake for 10-12 minutes until golden around the edges and cookies have puffed up a bit.
Cool on pan for 5 minutes and then move to a wire rack to cool completely. Or eat them warm :)