First, brown the butter. Heat butter over medium high heat until all the butter melts. Then reduce the heat to medium low and cook until brown bits start to appear at the bottom of the pan. Stir every so often, so the butter browns evenly. Turn off the heat and set aside to cool.
Next, combine flour, baking soda, powdered earl grey tea, cinnamon, cardamom, star anise, ginger, and salt in a small bowl. Mix and set aside. Use a spice grinder to break down the tea into powder.
Combine browned butter, granulated sugar, brown sugar, and vanilla extract in a large bowl or the bowl of a stand mixer. Mix until combined.
Add the eggs. Using a stand mixer or hand mixer, whisk the mixture until light and fluffy (1-2 minutes).
Add the dry ingredients from step 2. Using a spatula or a stand mixer on low, combine the wet and dry ingredients until just mixed.
Lastly, add the oats and cranberry raisins. Mix until just combined.
Let the dough rest in the fridge for 30 minutes.
Preheat oven to 350 degrees F (177 degrees C).
Prepare 2 baking sheets by covering them with parchment paper.
Using a medium sized cookie scoop (2 tbsp), scoop the dough onto the baking sheets. Make sure the cookies are 2 inches apart.
Bake for 15-17 minutes until the edges are a golden brown color.
Rest for 5 minutes and then transfer to a cooling rack to cool completely.