• Preparation Time 10 minutes
  • Baking Time 10 minutes
  • Makes about 48 cookies
  • Freezing Excellent


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


  • 2/3 cup packed brown sugar
  • 1/2 cup corn syrup
  • 1/3 cup butter
  • 1 cup toasted Robin Hood® Oats
  • 3/4 cup Robin Hood Original All Purpose Flour

Serving Size: about 48 cookies


Serving Size: about 48 cookies

  • Preheat oven to 350ºF (180ºC). Place oats on a baking sheet and bake 10 minutes. This takes the raw flavour away and adds crispness to the brittle.
  • Line baking sheets with parchment paper.
  • Combine brown sugar, corn syrup and butter in a medium saucepan. On medium-high heat, bring mixture to a boil, stirring occasionally. Let mixture boil for 1 minute. Remove from heat and stir in toasted oats and flour until combined.
  • Drop batter from rounded teaspoons (5 mL) on prepared baking sheets. Place about 2” (5 cm) apart as the batter spreads.
  • Bake in preheated oven 8 to 10 minutes until golden. Let cookies sit for 1 minute before removing to a cooling rack.


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