By Kelly Gibson
This cannabis cookie recipe is a favourite around my house. It's got everything and the kitchen sink, so the saying goes. Giving it so much flavour, helps the cannabis to taste good also. Best to eat one while it is still warm! This dough freezes well, up to 6 months.
There are two phases to cannabis conversion:
- ‘Dry Cure’ use dry clean ‘shake’ or bud. Start by removing the large sticks, grind it up and sift before curing. Then put the ‘shake flour’ into a sealed Crock-Pot on low, for about an 1 hour. Or place in an oven at 150 degrees for 15 minutes.
- Converting the ‘shake flour’ into a useful ingredient such as fat (butter or oil), alcohol tincture, or even glycerin.
‘Classic’ Butter Method: Put your ‘cured’ shake flour into a pot with the butter. Simmer on low for 30 minutes approximately. Then cool completely, place in airtight container, and use as normal. For a mild dose it is recommended to use a maximum of 0.75 grams per person (or serving). Equals approximately 18 grams of cured marijuana per 24 cookies, or 1 cup of butter.
- 1½ cups packed brown sugar
- 1 cup Cannabis Infused Butter, softened
- 1 teaspoon vanilla
- 1 egg
- 2 cups quick-cooking oats
- 1½ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup Reese® Peanut Butter Chips
- ½ cup Golden Raisins
- Optional: ½ cup shredded Coconut)
- Preheat oven to 350°F (177C).
- Beat brown sugar and butter in a large bowl, until mixture is light and fluffy.
- Add vanilla, egg and mix well.
- Mix in oats, flour, baking soda and salt.
- Add the Reese® Peanut Butter Chips, golden raisins and coconut (optional).
- Roll the dough into small balls and place onto an ungreased cookie sheet, about 2 inches apart.
- Bake for 10 to 12 minutes, or until golden brown.
- Cool for 5 minutes before moving them from cookie sheet to wire rack to cool completely.
Bon appetit, friends.
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