• Preparation Time 15 minutes
  • Baking Time 12 minutes
  • Makes about 36 cookies
  • Freezing Excellent


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


  • 1 cup Robin Hood® Original All Purpose Flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1¼ cups Robin Hood Oats
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ¾ cup dried cranberries
  • ¾ cup white chocolate chips
  • ½ cup chopped pecans

Serving Size: about 36 cookies


Serving Size: about 36 cookies

  • Combine flour, baking soda and salt in large bowl. Mix well. Pack down in large jar with a tight fitting lid. Add other ingredients in layers one at a time, packing each layer down firmly. Seal jar with lid and tie a ribbon around it. Add a personalized recipe card and wooden spoon if desired.
  • Recipe: Preheat oven to 350ºF (180ºC)  
  • Beat ½ cup (125 mL) softened butter until light and creamy. Add 1 egg and 1 tsp (5 mL) vanilla, mixing until smooth. Add jar contents, stirring until thoroughly blended. Drop dough by tablespoonfuls onto greased cookie sheet.
  • Bake at 350ºF (180ºC) for 12 to 15 minutes or until lightly golden. Cool 5 minutes on sheet then transfer to rack and cool completely.


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