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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.These oatmeal cookies combine chocolate and butterscotch chips with butter and optional cannabis ghee/oil. The recipe targets 48 small cookies; count the finished yield before estimating THC per cookie. Homemade infusion strength and distribution are uncertain. Equal scoops help with baking consistency but do not guarantee precise cannabinoid doses. For a non-infused batch, replace the infused fat with ordinary fat.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Dessert, Snack
Cuisine American, Comfort Food
Servings 48

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.A scoop helps produce similar sizes. Equal size does not guarantee equal THC content; count the finished yield.

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 Bake
    Preheat your oven to 350°F (175°C). Line two baking sheets with parchment or paraffin paper.Prepare to Bake: Preheat the oven to 350°F (175°C). Line baking sheets with oven-safe parchment paper. Do not use wax or paraffin paper where it is exposed to oven heat.
  • Mix and Melt
    In 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 Eggs
    Stir in 2 Eggs (1 large egg + 1 yolk) until fully incorporated.
  • Combine Dry Ingredients
    Mix 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 Chips
    Add the ⅓ cup Chocolate Chips and ⅔ cup Butterscotch Chips , mixing until evenly distributed.
  • Portion Cookies
    Using a #40 scoop, place 24 cookies (1.5 tbsp each) on the first baking sheet, spaced ~2 inches apart.Portion Cookies: Divide the dough into 48 similar small portions and space them about 2 inches apart. Use additional sheets or batches as needed; do not crowd the pan. Record the actual yield if you make a different number.
  • Bake First Batch
    Bake for 8–10 minutes, or until edges are golden and centers are just set.
  • Prepare Batch Two
    Scoop remaining dough onto the second baking sheet while the first batch bakes.
  • Cool and Rotate
    When 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.Cool and Rotate: Let baked cookies cool 2–3 minutes on the sheet, then transfer to a wire rack. Bake remaining portions in batches; cool the baking sheet before adding more dough.
  • Final Cooldown
    Let both batches cool completely on their respective racks before storing.

Notes

Estimating THC per Cookie

Use the labeled milligrams of THC in the amount of infused fat actually added, then divide by the actual number of cookies. This is a batch-average estimate, not a tested dose for each cookie. If the ghee/oil infusion has unknown strength, the cookie dose is unknown. Use less infused fat and make up the recipe volume with ordinary fat when appropriate; do not assume a quarter cup is suitable at every concentration.
For illustration only, 48 mg total THC divided among 48 cookies averages 1 mg per cookie before processing losses or uneven distribution. This is arithmetic, not a recommended dose. Tell adult guests the cookies contain cannabis before serving. Keep them labeled and locked away from children and pets.
Edible effects may take 30 minutes to 2 hours to begin and up to 4 hours to reach their strongest point. Do not take more simply because effects are delayed, and do not drive after use. See Health Canada’s guidance.

Baking and Storage Notes

Use one whole large egg plus one additional yolk, not two whole eggs. Bake until the centers are set; timing varies with cookie size and the oven. Do not taste raw dough: raw flour and eggs can carry harmful germs. Wash utensils and surfaces after handling them.
Use oven-safe parchment rather than wax paper for exposed cookie-sheet liners. Cool baked cookies before packaging. Freeze portions in a labeled airtight container for longer storage; freezing does not establish cannabinoid stability or make an uncertain dose precise.