• Preparation Time 20 minutes
  • Baking Time 12 minutes
  • Makes about 35 cookies
  • Freezing Excellent


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


  • 1 cup All Vegetable Shortening
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 1/3 cups Robin Hood® Original All Purpose Flour
  • 2 tsp baking powder
  • 3 cups slightly crushed corn flake cereal
  • 1 pkg butterscotch chips
  • 1 cup flaked coconut

Serving Size: about 35 cookies


Serving Size: about 35 cookies

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  • Beat shortening, sugars and eggs in large mixer bowl on medium speed until light and creamy. Combine flour and baking powder in separate bowl. Add to creamed mixture and mix until blended. Stir in remaining ingredients. Drop dough by spoonfuls onto prepared baking sheet.
  • Bake in centre of preheated oven for 9 to 12 minutes or until set and golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely.


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