Spotted with chocolate and raspberries, these kid-friendly cookies will be a new lunchbox favourite.
- Preheat oven to 180C/160C fan-forced. Line 3 large baking trays with baking paper.
- Using an electric mixer, beat butter, sugar, eggs and vanilla extract together on medium-high speed until light and fluffy. Beat in yoghurt.
- Sift 1/2 the flours and 1/2 the bicarbonate of soda over mixture. Stir to combine. Sift over remaining flours and bicarbonate of soda. Stir to combine. Add chocolate and frozen raspberries. Stir to combine.
- Using a small (40ml capacity) ice-cream scoop or rounded tablespoons of mixture, place dough, 7cm apart, on prepared trays. Flatten slightly.
- Bake, one tray at a time, for 15 minutes or until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set