• Preparation Time 15 minutes
  • Bake Time 12 minutes
  • Makes 5 dozen
  • Freezing Excellent


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


  • 1 can Eagle Brand® Low Fat Sweetened Condensed Milk
  • 1/2 cup brown sugar
  • 1/2 cup Canola or Vegetable Oil
  • 1 egg
  • 2 1/2 cups Robin Hood® Original All Purpose Flour
  • 2 cups Robin Hood® Oats
  • 1/2 cup ground flax seed
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup dried fruit such as chopped dried apricots, dried cranberries, raisins
  • ½ cup sunflower seeds or pumpkin seeds or a combination
  • ¼ cup each of sesame seeds, poppy seeds and flax seeds
  • Glaze (optional)
  • 1/2 cup semi-sweet chocolate, melted

Serving Size: 5 dozen


Serving Size: 5 dozen

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  • Beat condensed milk, brown sugar, oil and egg until combined. Add next 5 ingredients, mixing until incorporated. Beat in remaining ingredients.
  • Place 1-2 tbsp (15-30mL) dough onto prepared baking sheets, about 2” (5cm) apart. Flatten slightly.
  • Bake in preheated oven 10-12 minutes. Cool on a wire rack.
  • Drizzle melted chocolate on cooled cookies. Allow chocolate to set.


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