• Preparation Time 15 minutes
  • Baking Time 9 minutes
  • Makes about 63 cookies
  • Freezing Excellent


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


  • 2 cups Robin Hood® All Purpose Whole Wheat Flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup honey
  • 1 egg
  • 2 cups corn flake cereal
  • 2 cups rice cereal, toasted
  • 1 cup flaked coconut

Serving Size: about 63 cookies


Serving Size: about 63 cookies

  • Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper. 
  • Combine flour, baking soda and baking powder in a medium mixing bowl. Stir well to blend.
  • Cream butter, sugars, honey and egg together thoroughly in a large mixing bowl using an electric mixer on medium speed.
  • Add dry ingredients to creamed mixture, mixing well.
  • Stir in cereals and coconut.
  • Drop dough by large teaspoonfuls onto ungreased baking sheets.
  • Bake in preheated oven for 7 to 9 minutes or until light golden. Don't overbake. Cool on baking sheets 3 minutes, then remove and cool completely on wire racks.


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