• Preparation Time 20 minutes
  • Baking Time 12 minutes
  • Makes about 48 cookies
  • Freezing Excellent


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


  • 1 cup butter, softened
  • 3/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1 cup Robin Hood Oats
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 pkg toffee bits
  • 1 cup milk chocolate chips
  • 3/4 cup slivered almonds

Serving Size: about 48 cookies


Serving Size: about 48 cookies

  • Preheat oven to 375ºF (190ºC). Line baking sheets with parchment paper. Beat butter, brown sugar, granulated sugar, egg and vanilla together in large bowl using an electric mixture on medium speed until creamy.
  • Combine flour, oats, baking soda and salt in a separate large bowl. Add to butter mixture, beating until blended. Stir in toffee bits, chocolate chips and almonds. Drop by tablespoonfuls (15 mL) onto prepared baking sheets.
  • Bake in centre of preheated oven for 8 to 12 minutes, or until light golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely.


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