Breast milk is best for your baby

Breast milk is best for babies. The World Health Organisation (WHO) and Health Promotion Board (HPB) recommend exclusive breastfeeding for the first six months of life. Unnecessary introduction of bottle feeding or other food and drinks will have a negative impact on breastfeeding. At around six months of age (but not before 4 months), infants should receive nutritionally adequate and age-appropriate complementary foods while breastfeeding continues for up to two years of age or beyond. Consult your doctor before deciding to use infant formula or if you have difficulty breastfeeding.

Abbott Singapore fully recognises breast milk’s primacy, value and superiority and supports exclusive breastfeeding as recommended by the WHO.

The content on this website is intended as general information for Singaporean residents only and should not be used as a substitute for medical care and advice from your healthcare practitioner. The HPB recommends that infants start on age-appropriate complementary foods at around 6 months, whilst continuing breastfeeding for up to 2 years or beyond to meet their evolving nutritional requirements. If no longer breastfeeding, toddlers can switch to full cream milk after 12 months. This should be complemented by a good variety of solid foods from the four main food groups (fruits, vegetables, grains, meat and alternatives). For more information on the nutritional requirements of infants and young children, please visit



Isomil Oatmeal Cookies



20 cookies

Preparation Time:

20 minutes

Baking Time:

12 minutes


  • 1½ scoops Isomil
  • ⅓ cup hot water
  • 84g margarine (dairy-free)
  • 68g brown sugar
  • 1 egg
  • 1 teaspoon vanilla essence
  • 1 cup vanilla essence
  • 63g self-rising flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • 83g raisins
  • 60g almonds, chopped


  1. Lightly grease cookie sheets.
  2. Mix together Isomil and hot water.
  3. Mix together the prepared Isomil, margarine, brown sugar, egg and vanilla essence in a bowl with an electric mixer on high speed until blended.
  4. Mix together the rolled oats, self-rising flour, baking soda and cinnamon and add to mixture. Mix on low speed until blended. Stir in the raisins and almonds.
  5. Place rounded tablespoonful of cookie dough onto the lightly greased cookie sheet, 2 inches apart from each other.
  6. Bake cookies at 180° C for 12 minutes, or until lightly browned.
  7. Remove cookies and cool them on a cookie rack or paper towels.
  8. When cooled, store cookies in an airtight container.

Note: Recipe contains egg.