Haverjoy Chocolate Oatmeal Cookies

2 Stars

Servings: 30-35 pcs cookies
- 200g of Haverjoy Instant Oats
- 100g butter or margarine
- 175g flour
- 1 teaspoon of vanilla extract
- 2 eggs
- 150g of powdered brown sugar
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 50g chocolate chip
Cooking instructions:
Preheat oven to 175 ˚ C. In a large bowl, stir in brown sugar and butter evenly. Stir in eggs and vanilla extract and continue mixing. Pour in Haverjoy Instant Oats, flour, baking soda and salt. Pour in chocolate chips and continue stirring until all ingredients are evenly distributed

On a sheet of wax/cookie paper (to prevent the dough from sticking), scoop in the dough using a tablespoon as approximate and place on top of wax/cookie paper. Set an approximate distance of 7 cm in between the scooped dough.

Put them into the oven and bake for 10-12 minutes or until the dough turns golden brown (baking time may vary depending on the model/make of oven)

Remove from oven and allow cookies to cool briefly at room temperature for 3 minutes, after which  Haverjoy Chocolate Oatmeal Cookies ready to serve.
Haverjoy Oat Tips: For added convenience, make a large quantity of dough at one time so you could just bake them whenever you wanted. The dough could last for up to two weeks when placed in an airtight container and in a fridge. Just let the dough sits in room temperature for about 30 minutes before baking.