• Preparation Time 10 minutes
  • Baking Time 12 minutes
  • Makes 30 cookies
  • Freezing Required


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


  • ¾ cup Robin Hood® Original All Purpose Flour
  • 2 tsp vanilla extract
  • ¾ cup softened butter
  • ¾ cup lightly packed brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 2 tbsp water
  • ¾ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • 3 cups Robin Hood Oats
  • 1 ½ cups mini chocolate chips
  • Ice cream
  • Optional for decorating:
  • Chocolate chips, coloured sugars, sprinkles, nuts

Serving Size: 30 cookies


Serving Size: 30 cookies

  • Preheat oven to 350°F (180°C). Grease or line 2 baking sheets with parchment paper. Set aside.
  • Cream, in a large bowl, butter, sugars, egg, water and vanilla together on medium speed of electric mixer, until light and fluffy. Add flour, soda and spices and beat on low speed until blended. Stir in oats and chocolate chips. Drop dough by heaping tablespoonfuls (15 mL) onto prepared baking sheets. Press lightly.
  • Bake in preheated oven for 10 to 12 minutes or until set and lightly golden. Remove to rack and cool completely.


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