3 cups rolled oats
200g unsalted butter, softened
1/4 cup Maxigenes Full cream milk, premade
1 1/4 cup plain flour, sifted
1/2 tsp. bicarb soda
1/2 tsp. salt
1 cup brown sugar
1/2 cup white sugar
1 tsp. vanilla extract
1 cup chopped walnuts
1 cup dark chocolate chips
Preheat oven to 180°C and line two baking trays with baking paper.
In a large bowl, beat the butter, sugars, milk, egg and vanilla until smooth.
Add flour, oats, bicarb soda and salt into the egg mixture. Stir in walnuts and chocolate chips until combined.
Drop heaped spoonful’s onto prepared trays and flatten with a fork, leaving space between them to spread.
Bake for approx. 12 minutes or until golden.
Remove from the oven and allow biscuits to cool on a wire rack.
Serve warm or cool completely and store in an airtight container.