20 teaspoons (133g) Kween Original Granola Butter 
Lightly spray a mini muffin pan with baking spray. Thoroughly mix granola butter. For the filling, put 2 teaspoons of granola butter into 10 of the mini muffin wells. Place pan in freezer for at least 20 minutes.
Heat oven to 375°F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with paddle attachment, beat butter and brown sugar on medium-high until light and fluffy.
Add egg and vanilla, mixing until thoroughly combined. Mix in remaining granola butter.
In a medium bowl, whisk together flour, baking powder, and salt. Add half of the flour mixture to butter mixture, mixing until it’s almost all incorporated. Scrape down bowl. Repeat once more with rest of flour mixture.
Stir in oats and raisins.
Remove granola butter from freezer. To assemble a cookie, form dough into 2 balls that are about 2 tablespoons each. (A medium cookie scoop is super helpful here.) Flatten both into thin patties a smidge bigger than the frozen granola butter pucks. Place one granola butter puck in the middle of one dough patty, then cover with other dough patty. Pinch edges to seal, then gently shape into a thicc patty (or a curling stone, if we’re keeping with winter sports metaphors). NOTE: If your kitchen is particularly warm or if your dough is particularly soft, you may want to put the dough in the fridge for a bit before forming your cookies.
Repeat four more times, then evenly space all 5 cookies on baking sheet. Return granola butter pucks to freezer (and cookie dough to fridge, if necessary).
Bake 13–15 minutes or until cookies have set and edges are slightly golden. Allow cookies to cool on baking sheet for 10 minutes, then transfer to a wire rack. Sprinkle with a little bit of flaky sea salt, if you like.