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1
Preheat oven to 350F (180C)., coat a cookie sheet with non-stick cooking spray.
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2
Beat the eggs, sugar, oil and vanilla with an electric mixer until smooth.
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3
Add the flour and baking powder and beat until well mixed.
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4
Stir the chocolate chips into the dough, if using.
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5
Drop the dough by large spoonfuls along the baking sheet to form 2 vertical lines.
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6
The spoonfuls of dough should be close together.
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7
With lightly floured hands, work these 2 lines to make 2 parallel rolls of dough lining each side of the cookie sheet.
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8
Leave ample room for spreading between the rolls and on the sides of the cookie sheets.
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9
Each roll will spread during baking so that it is about 5 inches wide.
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10
Bake the rolls for about 20 minutes, or until lightly browned and slightly firm to the touch.
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11
Take the rolls from the oven and reduce the temperature to 300F (150C).
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12
Cool the baked roll on the cookie sheet for 10 minutes.
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13
Using a serrated knife, cut each roll into 24 slices.
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14
Turn each slice on its side as it is cut.
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15
Bake the cookies for 10 minutes.
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16
Turn the slices onto their other sides and return to the oven for about 5 minutes longer.
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17
The cookies on the ends will be done sooner than the rest.
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18
Watch carefully to avoid overbrowning.
