Gluten-Free Oatmeal Raisin Cookies

In a saucepan over medium heat, cook the butter, swirling frequently, until the white solids have turned a golden brown and the butter is fragrant. Remove from the heat immediately and let cool to room temperature. Pour into a container and store in the refrigerator until ready to use.
Before use, measure out 10 tablespoons (5 ounces) of solidified brown butter, using a rubber spatula to scrape the bottom of the container for the browned milk solids. Bring to room temperature. Heat the oven to 350 F.
Scatter the oats on a large rimmed baking sheet lined with parchment paper. Toast the oats until light brown and fragrant, around 20 minutes.
In a large bowl, combine the rice flour, potato starch, xanthan gum, baking soda, salt, cinnamon, and nutmeg. Stir in the cooled oats.
In the bowl of an electric stand mixer, whip the brown butter on medium speed using a paddle attachment.
Add the brown sugar and granulated sugar and whip on medium-high speed until light and fluffy.
Add the eggs to the bowl one at a time, stirring on medium speed between each addition to incorporate.
Add the vanilla extract and milk, stirring on medium speed to incorporate.
Add half of the oat mixture to the bowl, stirring on medium-low speed just to combine, then add the remaining oat mixture. Stir on medium-low speed to thoroughly incorporate. Stir in the raisins.
Refrigerate the dough for 30 minutes. Heat the oven to 350 F. Line a baking sheet with parchment paper; set aside.
Using an ice-cream scoop, form the dough into golf-ball-size pieces. Flatten the balls between the palms of your hands and place them on the prepared baking sheet. The cookies will not spread as they bake.
Bake until very lightly browned, 12 to15 minutes. The cookies will not look done but do not overbake. Cool on a wire rack.

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