Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

This oatmeal raisin recipe masks the marijuana taste with its cinnamon and molasses flavours. With a soft, chewy texture and just the right amount of sweetness, this cookie is a delicious choice any time of day, either heated up or chilled from the fridge. They are best kept in the freezer for freshness and best shared with your BFF, as ½ cookie is recommended for a warm and fuzzy experience.

Take your oatmeal raisin cookies to the next level by infusing your favourite cannabis strain from your local dispensary, it’s just a couple extra steps. Instead of using a full cup of butter, we’re subbing in half a cup of cannabutter.

Yield: 26-30 cookies
Prep Time: 60 minutes
Cook Time: 12-14 minutes

Ingredients

  • ½ cup cannabutter1

  • ½ cup unsalted butter

  • 1 cup sugar2

  • ¼ cup granulated sugar

  • 2 eggs3

  • 1 tbsp vanilla extract4

  • 1 tbsp molasses

  • 1 ½ cups flour

  • 1 tsp baking soda

  • 1 ½ tsp cinnamon

  • ½ tsp salt

  • 3 cups old-fashioned rolled oats5

  • 1 cup raisins6

Instructions

  1. We’ll start with the wet ingredients. Using a hand mixer or standing mixer, mix the room temperature butters and sugars together on medium speed until they’re combined and smooth. Add the eggs and crank it to high for a minute. Once the eggs are mixed in, add the vanilla and molasses and continue to mix on high until everything is combined. Set aside.

  2. Now it’s time to tackle the dry ingredients in a separate bowl. Whisk the flour, baking soda, cinnamon, and salt together.

  3. Next, we’ll mix the wet with the dry. Add the dry bowl to the wet bowl and mix on low speed until everything is combined. Next, add the oats and raisins and continue to mix. The dough will be thick, yet very sticky.

  4. Stick the dough in the fridge for 30-60 minutes to chill. If you’re chilling for longer than that, allow them to sit at room temperature for 30 minutes before the next steps.

  5. Preheat the oven to 350F and prep two large baking sheets with parchment paper.

  6. Roll your dough into balls and place them on the baking sheets. Aim for about 2 tablespoons per cookie, spaced about 2 inches apart.

  7. Bake for 12-14 minutes until the sides turn light brown. Let them cool completely from the baking sheets, the counter, or wire racks.

Notes

  1. If you haven’t made it before, read this article on how to make cannabutter.
  2. This is a ton of sugar so feel free to cut down to a ½ cup. It will still be plenty sweet!
  3. Eggs at room temperature will work best – especially if you’re using room temperature butter.
  4. This is a lot – but not a typo.
  5. The type of oats you use is important if you’re looking for a cookie with soft, chewy texture. Make sure the oats are whole and old-fashioned (stay away from ‘quick’ oats or other varieties).
  6. Pretty much any type of raisin will work. But if you want them to turn out nice and plump, try soaking them in warm water a few minutes before you start baking.