• Preparation Time 15 minutes
  • Baking Time 15 minutes
  • Makes about 48 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 tbsp water
  • 2 tsp vanilla extract
  • 3/4 cup Robin Hood® Original All Purpose Flour
  • 3/4 tsp baking soda
  • 1 tsp cinnamon
  • 3 cups Robin Hood Oats
  • 1 cup dried cranberries
  • 1/2 cup chopped pecans, optional

Serving Size: about 48 cookies


Serving Size: about 48 cookies

  • Preheat oven to 350ºF (180ºC). Line a baking sheet with parchment paper.
  • Cream butter, sugars, egg, water and vanilla together on medium speed of electric mixer until light and creamy.
  • Combine flour, baking soda and cinnamon. Add to creamed mixture, beating on low speed until blended. Stir in oats, cranberries and nuts.
  • Drop dough by heaping spoonfuls onto prepared baking sheets.
  • Press flat for crisp cookies; leave mounded for chewy cookies.
  • Bake in preheated oven for 12 to 15 minutes, or until edges are golden brown. Don't over bake.


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