Oatmeal Fruit Cookies | Recipes

Oatmeal Fruit Cookies

(2) Ratings:
Prep Time:
Cooking Time:
Makes:44 cookies or 22 ice cream sandwiches
Freezing:cookies, excellent



1 cup 250 mL Crisco® All-Vegetable Shortening, melted and cooled
1 cup 250 mL brown sugar, packed
½ cup 125 mL sugar
2 eggs
1 tsp 5 mL vanilla extract
3 cups 750 mL Robin Hood® Oats 
1½ cups 375 mL Robin Hood Original All Purpose Flour
1 tsp 5 mL baking soda
½ tsp 2 mL cinnamon
½ tsp 2 mL salt
8oz 250 g milk chocolate chips
½ cup 125 mL toffee bits
1 cup 250 mL cranberries, dried or fresh
½ cup 125 mL frozen blueberries

Ice Cream Sandwiches

4 cups 1 L vanilla ice cream or your favourite flavor


  1. Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
  2. Cookies: Beat shortening and sugars until combined. Add eggs and vanilla. Add next 5 ingredients. Beat in remaining 4 ingredients. Drop dough by heaping tablespoons (15 mL) onto prepared baking sheets, about 2” (5 cm) apart. Bake for 15 to 17 minutes until cookies are golden. Let cool on baking sheets for 3 to 5 minutes. Transfer to wire rack until cool.
  3. Ice Cream Sandwiches: Place a scoop (1/4 cup/50 mL) of your favorite ice cream between two cookies and press gently to form a sandwich.

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