Preheat oven to 375°F [190°C]. Line two baking sheets with parchment paper.
Cream the butter, almond butter and brown sugar together in the bowl of a stand mixer fixed with the paddle attachment until fluffy and smooth, about 4 to 6 minutes. Scrape down the sides of the bowl as needed. Add the egg and vanilla and continue beating until smooth.
Reduce mixer speed to low and gradually incorporate the flour, baking soda, baking powder and salt. Once fully incorporated, fold in the chocolate, corn flakes, oats and yellow raisins if using. Turn the mixer off immediately once all ingredients are mixed in (over mixing your dough will make the cookies tough).
Use a 1/4 cup scoop to drop the 6 or 7 dough balls 3 inches apart on each prepared baking sheet. Leaving space between the cookies is important, they will spread a LOT as they bake. If you’re into the salt-on-your-cookie thing (I sure am), sprinkle some flaky sea salt on top of each dough ball.
Bake for 5 minutes, then remove the baking sheets from the oven and place them on the stovetop. Carefully, wearing oven mitts, grab each baking sheet with two hands and firmly bang it onto the stove 5 to 10 times, until the cookies start to flatten out. They’ll probably still have a big bump in the middle, that’s OK!
Return the baking sheets to the oven for 4 to 5 more minutes, until the edges have lightly browned but the tops are still very blonde. (This is very important!! The tops should look like they aren’t quite cooked yet! They’ll firm up as they cool, I promise!).
Repeat the banging process, then let the cookies cool for several minutes before transferring them to a wire rack to cool completely.