Makes 24 cookies.
you will need
160g caster sugar
120g light-brown sugar
2 large free-range eggs
190g plain flour
1 tsp bicarbonate of soda
240g rolled oats
1 tsp vanilla extract
100g good-quality dark chocolate chips
Preheat the oven to 180°C and line two large baking sheets with parchment paper.
Using a stand-alone mixer or hand mixer, cream the sugar and butter until the mixture becomes pale and smooth.
Add the eggs one by one, mixing well after each addition so that the mixture doesn't split.
Little by little, add in the flour and bicarbonate of soda until it is completely incorporated.
Using a spatula, fold through the oats, raisins, vanilla extract and chocolate chips until completely combined.
Place 12 heaped tablespoons of the dough on each baking sheet and place in the oven to bake for 15 minutes, or until golden brown. You may need to swap the trays halfway through the cooking time in order to get an even colour on the cookies.
Remove from the oven and allow to cool slightly before transferring to a wire wrack to cool completely.
Enjoy with a glass of milk!