• Prep Time 10 minutes
  • Baking Time 10 minutes
  • Makes 36 cookies
  • Freezing Excellent


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


  • 1/2 cup butter, softened
  • 1/2 cup All Vegetable Shortening
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups Brodie® Self Raising Flour
  • 1/2 tsp baking soda
  • 1 1/2 cups Robin Hood® Oats, any type
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup flaked coconut, optional

Serving Size: 36 cookies


Serving Size: 36 cookies

  • Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  • Cream butter, shortening, brown sugar, egg and vanilla in bowl of electric mixer until light and fluffy. Add flour and baking soda and mix until combined. Mix in oats, chocolate chips and coconut if using.
  • Drop by tablespoon (15 mL) onto prepared baking sheets. Bake in preheated oven 8-10 minutes or until set and golden. Remove and let sit on baking sheet for 5 minutes, then remove to cooling racks.


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