• Preparation Time 20 minutes
  • Baking Time 18 minutes
  • Makes 18 large cookies
  • Freezing Excellent


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


  • 1/3 cup butter, softened
  • ¾ cup packed brown sugar
  • 2 eggs
  • 1/3 cup Canola Oil
  • ½ cup honey
  • 1 tsp vanilla extract
  • 3 cups Robin Hood® Oats
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1/3 cup ground flax seed
  • ¼ cup sesame seeds
  • ¼ cup poppy seeds
  • ¼ cup flax seeds
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup raisins

Serving Size: 18 large cookies


Serving Size: 18 large cookies

  • Preheat oven to 350ºF (180ºC). Grease or line baking sheets with parchment paper.
  • Combine oats, flour, ground flax seed, sesame seeds, poppy seeds, flax seeds, baking soda and cinnamon in a large mixing bowl.
  • Beat butter and brown sugar in a separate large mixing bowl until creamy. Beat in eggs, one at a time. Add oil, honey and vanilla. Add flour mixture to egg mixture. Mix with electric mixer on low speed until well combined. Stir in raisins.
  • Place ¼ cup (50 mL) dough for each cookie on prepared baking sheets. Flatten slightly.
  • Bake in preheated oven 15 to 18 minutes, until golden brown.


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