• Preparation Time 25 minutes
  • Baking Time 15 minutes
  • Makes About 25 cookies
  • Freezing Excellent


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


  • Cookie
  • 1 1/2 cups Robin Hood® Original All Purpose Flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 1/3 cups Robin Hood Oats
  • 1 cup All Vegetable Shortening
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup chopped nuts
  • Decorations
  • 1/2 cup semi-sweet chocolate, melted and cooled
  • 2 tbsp All Vegetable Shortening
  • 2 1/4 cups icing sugar
  • 1/3 cup milk
  • Candies: nuts, gum drops, licorice, jelly beans, etc.

Serving Size: About 25 cookies


Serving Size: About 25 cookies

  • Cookie: Combine flour, baking soda, salt and oats in a large bowl. Stir well to blend. Cream shortening, brown sugar, eggs and vanilla together in a separate mixing bowl. Add flour mixture; mix well. Stir in chocolate chips and nuts. Drop dough by heaping tablespoonfuls (15 mL) onto prepared baking sheets. Flatten with hands to 3 ½" (8 cm) circles.
  • Bake in preheated oven for 10 to 15 minutes or until golden. Cool on pans 5 minutes, then transfer to racks and cool completely.
  • Decorations: Beat first 4 ingredients together to make a smooth, spreadable chocolate icing. Spread on cookies and use your favourite colourful candies to make faces or any other decorations you like.
  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.


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