• Prep Time: 40 minutes
  • Baking Time: 10 minutes per batch
  • Makes about 32 cookies
  • Freezing Excellent


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


  • 1 cup Robin Hood® Oats, Quick or Minute
  • 2/3 cup brown sugar
  • 1/2 cup corn syrup, any type
  • 1/3 cup butter
  • 3/4 cup Robin Hood® Original All Purpose Flour

Serving Size: about 32 cookies


Serving Size: about 32 cookies

  • Preheat oven to 350°F (180°C). Place oats on a baking sheet and bake in preheated oven, 8 - 10 minutes, or until golden brown. Stir during baking to prevent overbrowning if necessary. Cool.
  • Line baking sheets with parchment paper.
  • Combine brown sugar, corn syrup and butter in a medium saucepan. Bring mixture to a boil over medium high heat, stirring occasionally. Boil for 1 minute, remove from heat and stir in toasted oats and flour until combined.
  • Drop batter from rounded teaspoons (5 mL) on prepared baking sheets, 6 cookies per sheet, well- spaced apart as the cookies will spread.
  • Bake in preheated oven 8 to 10 minutes until golden. Let cookies sit for 1 minute before removing to a cooling rack. Shape cookies into desired shapes while still warm.


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