Flour, oatmeal, sugar, brown sugar, wheat starch, sodium bicarbonate, glucose, sodium stearyl 2-lactylate, maltodextrin, citric acid, salt, milk flavor, vanilla flavor

1.Preheat the oven, the upper temperature 160 ℃, lower temperature 140 ℃ (If there is no upper and lower oven can be used 160 ℃)
2.Use the scraper and add soft Cookie Premix 100 g, butter 40 g, whole eggs 15 g (Can add walnuts, nuts, raisins)
3.Before placing the batter to the baking pan, place the baking paper in the bottom of the pan to avoid sticky.
4.Take a tablespoon of dough, flatten and put in the baking tray, bake 18 minutes.

1.Since the dough is viscous, it is advisable to use a scraper when mixing all the materials evenly. It might not be convenient if you stir it with the whisk.
2.The dough is slightly sticky so that you can use an ice cream scoop or a spoon to dig it when it is on the baking pan.
3.The dough can be flattened by hand or rolling pin to about 0.5 cm and create your own shape.
4.When baking cookies, the volume will expand about doubled size. Therefore, when placing the dough on the baking tray, please note the distance of the dough to avoid sticking together after baked.  
5.If you want more crispy please increase the baking time.

Q1.How can I know if the batter is mixed well?
A1.As long as the mixing cannot see the eggs, honey, water and soft cookie premix, and then become a brown batter.

Q2.What size of spoons will be used ?
A2.As long as the dough can be flattened about 0.5 cm and the size of the spoons can be free to choose.

Q3.Can it use to made crispy cookie?
A3.Yes. Roll the dough approximately 0.2 cm into the oven and bake. The thickness of the dough will affect the crispy texture of the cookie. 

Q4.For the Eggs, should they be at room temperature? Or they can be used directly when being taken out from the refrigerator?
A4.Both are good, but the egg pulp will be better to use.

Q5.What kind of the butter is better to use?
A5.Any shape of the butter can be used. (The unsalted butter is recommended)