Captain Kidd’s Treasure Cookies

I recently purchased a huge stash of vintage cook books from a yard sale. Among the finds was this 1964 Let’s Bake The Robin Hood ‘No-Sift’ Way. The date is a bit later than I like, but I couldn’t resist since Robin Hood is one of my husband’s favorite literary characters.

¬† Robin Hood flour is still going strong in Canada, though I’ve never seen it on a grocery shelf. They were founded in Canada in 1909. Here’s a brief history of the company.

By the time my cookbook was published, the company had been bought out by International Milling Company of Minneapolis. But the flour was still made and sold in Canada. I’m curious if anyone reading this has used Robin Hood Flour?

While looking through the cookbook, I fell in love with the name of a cookie called Captain Kidd’s Treasures and decided to make the recipe. It’s an interesting mix of oats, corn flakes and peanuts.

Here’s the recipe:

  • 1 c. sugar
  • 1/2 c. brown sugar, firmly packed
  • 3/4 c. shortening (I used butter)
  • 1 egg
  • 1 3/4 c. all purpose flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 c. milk
  • 1 1/2 c. quick-cooking rolled oats, uncooked
  • 1 c. corn flakes (I used Kellogg’s)
  • 3/4 c. salted peanuts (I used lightly salted, but next time I’d used regular salted)

Cream the shortening and add the white and brown sugars and egg, mixing thoroughly

Mix flour, baking powder and salt

Add milk and flour mixture to the creamed shortening, alternating between the two

Stir in rolled oats, corn flakes and peanuts

Shape dough into 1″ balls

Placed on a greased baking sheet and flatten with tines of a fork

Bake at 375 degrees for 10-12 minutes

Makes 4-5 dozen cookies 

The result was delicious! They are full of “treasures” as you chew on these sweet and salty morsels. Captain Kidd would have loved them!



2 Responses to “Captain Kidd’s Treasure Cookies”

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  1. Bev says:

    They sound good! My mom used Robin Hood Flour at one time! It was when we were living in NY. In fact, my grandmother and aunts used it, too!

  2. Gracie says:

    I grew up in NW Ohio in the ’50′s. We would buy the Robin Hood flour at the A&P store in town. My mom and grandmother used it to bake bread, several loaves at a time. The recipe was on the side or back of the flour bag. We kids especially loved the bread straight out of the oven! Mom would always put butter, which she had made, on the top of the loaf. Yummy!
    Mom also made the most wonderful pies from the flour. Her crusts were the best and none was left on the plate.

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