• Preparation Time 1 hour 20 minutes
  • Cooking Time 17 minutes
  • Makes 44 cookies or 22 ice cream sandwiches
  • Freezing Cookies, Excellent


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


  • Cookies
  • 1 cup All-Vegetable Shortening, melted and cooled
  • 1 cup brown sugar, packed
  • ½ cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 cups Robin Hood® Oats 
  • 1½ cups Robin Hood Original All Purpose Flour
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp salt
  • 8oz milk chocolate chips
  • ½ cup toffee bits
  • 1 cup cranberries, dried or fresh
  • 4 cups vanilla ice cream or your favourite flavor
  • Ice Cream Sandwiches
  • ½ cup frozen blueberries

Serving Size: 44 cookies or 22 ice cream sandwiches


Serving Size: 44 cookies or 22 ice cream sandwiches

  • Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
  • Cookies: Beat shortening and sugars until combined. Add eggs and vanilla. Add next 5 ingredients. Beat in remaining 4 ingredients. Drop dough by heaping tablespoons (15 mL) onto prepared baking sheets, about 2” (5 cm) apart. Bake for 15 to 17 minutes until cookies are golden. Let cool on baking sheets for 3 to 5 minutes. Transfer to wire rack until cool.
  • Ice Cream Sandwiches: Place a scoop (1/4 cup/50 mL) of your favorite ice cream between two cookies and press gently to form a sandwich.


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