• Preparation Time 20 minutes
  • Baking Time 15 minutes
  • Makes about 60 cookies
  • Freezing Excellent


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


  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • ½ cup honey
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 ½ cups Robin Hood® All Purpose Whole Wheat Flour
  • ½ cup wheat germ
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ cups Robin Hood Oats
  • 1 ½ cups dried cranberries
  • 1 cup chopped almonds
  • ⅓ cup sunflower seeds
  • ⅓ cup flax seeds
  • ⅓ cup sesame seeds
  • ⅓ cup pumpkin seeds

Serving Size: about 60 cookies


Serving Size: about 60 cookies

  • Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  • Cream butter, brown sugar, honey, eggs and vanilla together thoroughly in a large mixing bowl.
  • Combine, in a separate large bowl, flour, wheat germ, baking soda and salt. Add to creamed mixture gradually, beating until blended. Stir in oats, cranberries, nuts and seeds. Mix well. Drop dough by heaping teaspoonfuls (5 mL) about 2” (5 cm) apart onto greased cookie sheet.
  • Bake in preheated oven for 10 to 15 minutes or until golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely.


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