• Preparation Time 20 minutes + 30 minutes refrigeration
  • Baking Time 25 minutes
  • Makes about 26 2” (5 cm) cookies
  • Freezing Excellent


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


  • 3/4 cup Robin Hood® Original All Purpose Flour
  • 2/3 cup Robin Hood Oats
  • 1/2 cup corn starch
  • 1/2 cup icing sugar
  • 3/4 cup butter, softened

Serving Size: about 26 2” (5 cm) cookies


Serving Size: about 26 2” (5 cm) cookies

  • Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
  • Combine flour, oats, corn starch and icing sugar in large bowl. With large spoon, blend in butter. Work with hands until a soft, smooth dough forms; shape into a ball. If necessary, refrigerate 30 minutes or until easy to handle.
  • Roll dough to 1/4" (5 mm) thickness on a lightly floured surface.
  • Cut into shapes with 2” (5 cm) cookie cutters. Place on prepared baking sheets.
  • Bake in preheated oven for 15 to 25 minutes, or until edges are lightly browned. Time will depend on cookie size. Remove and cool completely on wire rack.


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