OATMEAL COOKIE DOUGH EDIBLE RECIPES

Steps:

• Microwave Instructions: Microwave the flour in a microwave-safe bowl for one minute. Remove and stir well — it will seem hard to stir at first and then will break apart. Microwave for one more minute or until the temperature reaches 165 degrees F throughout. Stir the flour very well then sift into a medium bowl.
• Oven Instructions: Spread flour onto a baking sheet and bake in a 350-degree Fahrenheit oven for 10 minutes. Sift the flour into a bowl.
• Beat the brown sugar, granulated sugar, butter, milk, vanilla extract, and the molasses with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl then evenly sprinkle the baking soda and salt over the mixture. Beat for 30 seconds then add the flour and mix on low speed until well incorporated. If the dough seems too thick or dry, beat in another 1/2 tablespoon of milk. Fold in the chocolate chips.
• Beat the brown sugar, granulated sugar, butter, milk, vanilla extract, and the molasses with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl then evenly sprinkle the baking soda, salt, and the cocoa powder over the mixture. Beat for 30 seconds then add the flour and mix on low speed until well incorporated. If the dough seems too thick or dry, beat in another 1/2 tablespoon of milk. Fold in the chocolate chips.
• Beat the brown sugar, granulated sugar, butter (2 tablespoons), peanut butter, milk, vanilla extract, and the molasses with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl then evenly sprinkle the baking soda and salt over the mixture. Beat for 30 seconds then add the flour and mix on low speed until well incorporated. If the dough seems too thick or dry, beat in another 1/2 tablespoon of milk. Fold in the chopped peanuts.
• Beat the brown sugar, granulated sugar, butter, milk, vanilla extract, and the molasses with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl then evenly sprinkle the baking soda, salt, and cinnamon over the mixture. Beat for 30 seconds then add the 1/4 cup of flour and oats, and then mix on low speed until well incorporated. If the dough seems too thick or dry, beat in another 1/2 tablespoon of milk. Fold in the raisins (if using).
• Beat the brown sugar, granulated sugar, butter, milk, and the vanilla extract with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl then evenly sprinkle the baking soda, cream of tartar, salt, and cinnamon over the mixture. Beat for 30 seconds then add the flour and mix on low speed until well incorporated. If the dough seems too thick or dry, beat in another 1/2 tablespoon of milk. Serve sprinkled with cinnamon sugar.

Steps:

• In a large mixing bowl, cream together the Cannabutter, the white sugar, and the packed brown sugar. Beat in eggs one at a time, then stir in the vanilla.
• In a separate bowl combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Finally, mix in oats. Cover and chill dough for at least one hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper. Roll the dough into golf ball size pieces (about 1.5 inches in diameter), and place 2 inches apart on your cookie sheets. Flatten each cookie with a fork. Optional* you can dip the fork in sugar beforehand to give the cookies a sweeter taste.
• Bake the cookies for 8 to 10 minutes in the preheated oven. When times up allow the weed cookies to cool on the baking sheet for 5 minutes. Transfer to a wire rack afterwards to cool completely.
• Bon Appetite!