Preheat oven to 160 degrees celsius (fan-forced). Line 2 flat baking trays with baking paper and set aside.
Place the rolled oats, raw sugar and plain flour into a bowl and mix together.
In a seperate bowl, add the golden syrup, boiling water and bi-carb soda and mix together (it will froth up).
Mix the melted butter into the frothing mixture and then pour into the oats bowl.
Mix until the ingredients are completely combined. Allow the mixture to cool.
Stir through the chocolate chips.
Place teaspoonful sized amounts of dough onto the prepared baking trays (leaving enough room to allow for spreading).
Bake for 15-20 minutes or until golden. Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely (please note that the ANZACS will firm up on cooling).
Store in an airtight container at room temperature for up 1 week.