Oatmeal raisin cookies
Old-fashioned rolled oats hold their shape and give the cookie its chew; quick oats dissolve into the dough and leave it cakey. Plumping the raisins first stops them pulling moisture out of the crumb.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
Ingredients
¾ cup infused butter
Set your infusion strength above and this splits into infused and plain butter to hit whatever dose you want.
- ¾ cupdark brown sugar — packed
- ¼ cupgranulated sugar
- 2large eggs — room temperature
- 2 tspvanilla extract
- 1½ cupsall-purpose flour
- 1 tspbaking soda
- 1 tspground cinnamon
- ¾ tspfine salt
- 3 cupsold-fashioned rolled oats
- 1¼ cupsraisins
Method
- 01
Cover the raisins with hot water and leave them to swell while you mix, then drain them well and pat them dry. Dry raisins pull water out of the dough around them and leave a ring of dry crumb.
15 min
- 02
Cream the infused butter with both sugars until lighter in color, about three minutes. The butter goes in cold from the fridge in name only — soft enough to cream, never warmed on the stove.
3 min
- 03
Beat in the eggs one at a time, then the vanilla.
- 04
Fold in the flour, baking soda, cinnamon and salt, then the oats and the drained raisins. The dough will look barely held together.
- 05
Chill for an hour. The oats need that time to take up moisture; skip it and the cookies spread thin and bake into lace.
60 min
- 06
Portion 24 cookies by weight rather than by eye. Oat dough is lumpy, and a lumpy dough makes eyeballed scoops drift by a third from the first to the last — which is the same drift in the dose.
- 07
Flatten each mound slightly with damp fingers. They spread less than a plain drop cookie, so the shape you put down is close to the shape you get.
- 08
Bake at 350 °F until the edges are brown and the centers still look soft.
350 °F · 12 min
- 09
Rest on the tray for five minutes, then cool on a rack. Store airtight with a slice of bread if you want them to stay soft.
Built on
Standard oatmeal drop cookie: ¾ cup fat, 1 cup sugar split brown and white, 2 eggs, 1½ cups flour, 3 cups rolled oats, 1 tsp baking soda, 1 tsp cinnamon, ¾ tsp salt.
Every recipe here names the conventional ratio underneath it. The cannabis part is a fat substitution, not new chemistry — so if the base is sound and the substitution is sound, the recipe is sound.
As written
5 mg / cookie
1 mg5 mg25 mg
Set your infusion strength to move the dose.
Before you eat it
- These are estimates, not lab results. Treat the low end as the honest number and the high end as the thing to plan around.
- Start with one serving and wait two hours. Edibles take 30 to 120 minutes to come on, and the most common mistake is redosing before the first one lands.
- Test a small piece first. Potency is rarely even across a batch, especially if the infusion was not mixed thoroughly.
- Label anything you store with the date and the estimated dose, and keep it away from children, pets and anyone who did not ask for it.
- If you overdo it: you are not in danger, but it will be unpleasant. Find somewhere quiet, drink water, and wait it out. Do not drive.
More dessert
Brown butter chocolate chip cookies
The standard creamed-butter drop cookie, with the butter browned first. Browning drives off water and deepens the flavor enough to cover any grassiness in the infusion.
24 cookies
Fudgy one-bowl brownies
A high-fat, low-flour brownie that bakes dense rather than cakey. The cocoa does most of the work of hiding the infusion.
16 squares
No-bake peanut butter cups
Two layers, a muffin pan and a freezer. No oven, no smell, and the dose lives in the filling where you can measure it exactly.
12 cups