Aunt Sandy's Coconut Cannabis Cookies

Yield:

3 ½ cups

Equipment:

  • baking sheet
  • whisk or kitchen spoon
  • bowl
  • mixing bowl

Ingredients:

  • 1 cup Aunt Sandy's 10x Cannabutter
  • 1 tablespoon regular butter for greasing pan
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, sifetd
  • 2 cups old fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups flaked coconut
  • 1 cup chopped walnuts

INSTRUCTIONS:

  • Preheat the oven to 325°.
  • In a mixing bowl, cream the cannabutter and add the sugars.
  • Beat until the mixture is fluffy.
  • Add the eggs one at a time beating well after each one. Beat in the vanilla until the mixture is smooth.
  • In a smaller bowl, combine flour, oats, baking powder, baking soda, and salt.
  • Gradually add to the egg mixture and blend well.
  • Stir in the coconut and walnuts and continue to blend until the batter is well mixed.
  • Drop by rounded teaspoonfuls 3 inches apart onto a greased baking sheet. Flatten slightly.
  • Bake for 8-10 minutes until the cookies are golden brown.
  • Cool for 2 minutes before removing to wire racks.
  • Store in an airtight container.

Shelf life is 5-7 days at room temperature, 7-10 days in the refrigerator, or 3 plus months in the freezer.