The recipe is essentially the hybrid of a chocolate chip cookie and oat raisin cookies. I took what I liked about both cookies and put them together. Also you can brown your butter but I personally am too lazy for that but please enjoy them and share with your family. For vegan options you can substitute the egg with flaxseed, use room temperature coconut oil, any milk of your choosing but I recommend almond milk, and maple syrup instead of sugar but the texture will be a bit loose so add a bit more flour and chill for longer —Otimotii
Sift your flour, baking soda, cinnamon, nutmeg, salt, and ginger into one bowl.
Cream the butter and sugar till it becomes light pale brown colour, then add your egg yolk. Make sure to add then one at a time so your batter does not separate.
Once you have your dry ingredients ready and have properly creamed your butter and sugar. You can gradually add your dry ingredients to your wet ingredients. Alternating between the flour mixture and your milk.
Once all that is done add your rolled oats, raisins and the chopped dark chocolate. Gently fold them in.
You can bake them right away but, you leave them in your fridge for an hour to overnight for a richer tasting cookie.