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1
Combine flour, baking soda, salt and ginger in medium mixing bowl, set aside.
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2
In large mixing bowl, mix butter, syrup, brown sugar and extract.
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3
With mixer on low speed, add egg, incorporate thoroughly.
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4
Slowly add flour mixture until combined.
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5
By hand, mix in oats, raisins and chocolate chips.
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6
Drop by teaspoonfull onto ungreased baking sheet.
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7
Bake at 275 for 20 minutes, rotating sheet halfway through.
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8
Flip cookies upside down on wax paper or put on rack to cool.
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9
Note - low temperature/long cooking time is due to the syrup; it caramelizes and burns faster than dough cooks - BE PATIENT!
