2 eggs
295g brown sugar
1tsp vanilla essence
150g plain flour
110g Self Raising flour
1/2 tsp bicarbonate of Soda
125ml Cold pressed rape seed oil
120g Raisins
150g chocolate chips
1. Beat the eggs and Sugar and extract for about 1 minute until light in colour
2. Stir in sifted dry ingredients and then the rest of the ingredients. Cover and refrigerate for at least 1 hour
3.Preheat oven to 200°C/180°C fan forced. Grease oven trays.
4. Roll heaped teaspoons of mixture into balls; place on trays apart to allow room to grow during cooking. Flatten into 6cm rounds.
5. Bake for 10minutes, until lightly browned. Allow cookies to cool on trays before transferring to wire racks.
Store in an air tight container and they will last for 1 week. You can also add raisins or mutliple chocolate chips to add more flavour!
