By Kelly Gibson
This cannabis cookie recipe is a favorite around my house. It's got everything and the kitchen sink, so the saying goes. Giving it so much flavor, helps the cannabis to taste good also. Best to eat one while it is still warm! This dough freezes well, up to 6 months.
- 1½ cups packed brown sugar
- 1 cup Cannabis Infused Butter, softened (1 Gram Cannabutter Recipe)
- 1 teaspoon vanilla
- 1 egg
- 2 cups quick-cooking oats
- 1½ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup Reese® Pieces
- 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® Pieces, 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.
Editor's Note: This post was originally published in April 2016 and has been revamped and updated as needed for accuracy and comprehensiveness.
Leave a comment
Comments will be approved before showing up.