• Preparation Time 15 minutes
  • Baking Time 15 minutes
  • Makes about 42 cookies
  • Freezing Excellent


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


  • ¾ cup butter
  • ¾ cup packed brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 2 tbsp water
  • 2 tsp vanilla extract
  • ¾ cup Robin Hood® Original All Purpose Flour
  • ¾ tsp baking soda
  • 2 1/2 cups Robin Hood® Oats
  • 1 ½ cups semi-sweet chocolate chips

Serving Size: about 42 cookies


Serving Size: about 42 cookies

  • Cream first 6 ingredients together in large mixing bowl on medium speed of electric mixer until light and creamy. Add flour and baking soda and beat on low speed until blended. Stir in oats and chocolate chips. Drop dough by heaping spoonfuls onto prepared baking sheets.
  • Bake in preheated oven for 12 to 15 minutes, or until light golden. Don't overbake. Let cool 5 minutes and remove to wire cooling racks.
  • Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.


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