• Preparation Time 10 minutes
  • Total Time 30 minutes
  • Makes 12 servings


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


  • 1 cup Robin Hood® Original All Purpose Flour
  • ¾ cup Robin Hood® Large Flake Oats
  • ½ tsp ground cinnamon
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup Crisco® All-Vegetable Shortening
  • ½ cup packed brown sugar
  • 1 tbsp corn syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 4 cups vanilla ice cream
  • 1/3 cup toasted coconut (optional)

Serving Size: 12 servings


Serving Size: 12 servings

  • Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper. Whisk together flour, oats, cinnamon, baking soda and salt.
  • In separate bowl and using electric mixer, beat together shortening, brown sugar and corn syrup; beat in egg and vanilla. Stir in flour mixture until combined.
  • Drop heaping tablespoonfuls of batter onto baking sheets, about 2 inches (5 cm) apart. Press down lightly with flour-dusted fork. Bake for 7 to 9 minutes or until golden. Let cool on baking sheets for 1 minute; transfer to racks and let cool completely.
  • Sandwich 1 small scoop of ice cream between two cookies. Immediately roll in coconut (if using). Freeze on baking sheet for 1 to 2 hours or until firm. Wrap in parchment paper or waxed paper and store in freezer.


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