• Preparation Time 15 minutes
  • Baking Time 15 minutes
  • Makes about 30 cookies
  • Freezing Excellent


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


  • ¾ cup butter, softened
  • ¾ cup packed brown sugar
  • 1 eggs
  • 2 tbsp water
  • 3 cups Robin Hood Oats
  • ¾ cup Robin Hood® Original All Purpose Flour
  • 1 tsp cinnamon
  • ¾ tsp baking soda
  • 1 ½ cups raisins
  • ½ cup granulated sugar
  • 2 tsp vanilla extract

Serving Size: about 30 cookies


Serving Size: about 30 cookies

  • Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  • Cream butter, sugars, egg, water and vanilla together in large bowl on medium speed of electric mixer until light and fluffy.
  • Combine flour, cinnamon and baking soda in separate bowl. Add to butter mixture. Beat until blended.
  • Stir in oats and raisins.
  • Drop dough by heaping tablespoonfuls (15 mL) onto prepared baking sheets.
  • Bake in preheated oven 12 to 15 minutes, or until edges are golden brown. Cool on wire rack.


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