Butterscotch Buzz Cookies
If you're looking for a nostalgic treat with a modern twist, these Cannabis-Infused Oatmeal Chippers blend the wholesome chew of oats and the rich indulgence of chocolate and butterscotch all wrapped in a perfectly dosed infusion of THC. Designed for both flavor and consistency, this recipe uses a hybrid cannabis ghee/oil paired with melted unsalted butter to ensure precise potency and a balanced, buttery taste. Whether you're new to edibles or a seasoned connoisseur, these cookies offer a comforting, discreet, and delicious way to enjoy your cannabis experience.Baking Notes for Best Results:- Do not overbake: pull them when the edges are golden but the centers still look slightly soft.- Use a cookie scoop for even sizing and accurate dosing.- These cookies freeze exceptionally well. Once cooled, place in an airtight container and freeze for up to three months. Thaw at room temperature whenever you need a mellow, medicated treat.
Equipment
- 1 Large Mixing Bowl
- 1 Mixing Spoon or Spatula
- Set of Measuring Cups
- 2 Baking Sheet
- Parchment Paper
- 2 Wire Cooling Rack
- 1 Oven
- 1 Small Bowl (for separating egg yolk)
- 1 #40 Cookie Scoop Note: As these are infused cookies, it is crucial that each cookie is sized equally to ensure a consitent dose of THC. To achieve this, use a medium (1.5tbps) scoop.
Ingredients
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- ¼ cup Cannabis Ghee/Oil See our recipe page for how to make this infusion.
- ¾ cup Unsalted Butter melted
- 2 Eggs 1 large egg + 1 yolk
- 1¼ cup Quick-cooking Rolled Oats
- ¾ cup All-purpose Flour
- ½ cup Wheat Germ
- ½ tsp Baking Soda
- ¼ tsp Salt
- ⅓ cup Chocolate Chips semi-sweet
- ⅔ cup Butterscotch Chips
Instructions
- Prepare to BakePreheat your oven to 350°F (175°C). Line two baking sheets with parchment or paraffin paper.
- Mix and MeltIn a large bowl, combine the ¼ cup Cannabis Ghee/Oil and ¾ cup Unsalted Butter with the ½ cup Granulated Sugar and ½ cup Brown Sugar. Mix until smooth.
- Add EggsStir in 2 Eggs (1 large egg + 1 yolk) until fully incorporated.
- Combine Dry IngredientsMix in the 1¼ cup Quick-cooking Rolled Oats, ¾ cup All-purpose Flour, ½ cup Wheat Germ, ½ tsp Baking Soda, and ¼ tsp Salt. Stir until a uniform dough forms.
- Fold in ChipsAdd the ⅓ cup Chocolate Chips and ⅔ cup Butterscotch Chips , mixing until evenly distributed.
- Portion CookiesUsing a #40 scoop, place 24 cookies (1.5 tbsp each) on the first baking sheet, spaced ~2 inches apart.
- Bake First BatchBake for 8–10 minutes, or until edges are golden and centers are just set.
- Prepare Batch TwoScoop remaining dough onto the second baking sheet while the first batch bakes.
- Cool and RotateWhen batch one is done, allow to cool 2–3 minutes on the sheet, then transfer to the first wire rack.Place batch two in the oven and repeat.
- Final CooldownLet both batches cool completely on their respective racks before storing.
Notes
