• Preparation Time 15 minutes
  • Baking Time 17 minutes
  • Makes 36 cookies
  • Freezing Excellent


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


  • 2 ½ cup Robin Hood® Original All Purpose Flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ¼ tsp nutmeg
  • ½ cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup unflavoured yogurt
  • 500 mL raisins
  • 175 mL chopped toasted almonds (optional)

Serving Size: 36 cookies


Serving Size: 36 cookies

  • Preheat oven to 350ºF (180ºC). Grease or line baking sheets with parchment paper.
  • Combine flour, baking soda, cinnamon, salt and nutmeg in large mixing bowl. Reserve.
  • Beat butter and brown sugar in separate large mixing bowl until light and creamy, about 2 to 3 minutes. Add egg and vanilla extract. Beat until combined. Add half the reserved flour mixture, beating until combined. Add the yogurt and then the remaining flour mixture. Stir in raisins and almonds.
  • Drop by rounded tablespoons (15mL) onto prepared baking sheets, about 2” (5cm) apart.
  • Bake in preheated oven for 15 to 17 minutes, until lightly browned.


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