Cannabis-infused Recipe: Oatmeal Raisin Cookies

July 6, 2021   |   By "Aunt Sandy" Moriarty

Share This Article:


4 dozen cookies


  • mixing bowl
  • cookie sheet pan
  • bowl
  • stiff spoon or spatula


  • 1 cup softened Aunt Sandy's 10x Cannabutter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups old fashioned oats
  • 1 ½ cups all purpose flour
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • ½ cup chopped walnuts
  • ½ cup golden raisins


  • Preheat oven to 350°.
  • In a mixing bowl, cream the softened cannabutter.
  • Add both sugars and beat the mixture until it is light and fluffy.
  • Mix in the eggs one at a time beating well after each one.
  • Beat in the vanilla.
  • In a separate bowl, combine the oats, flour, baking soda, and salt and blend together.
  • Gradually add the dry ingredients to the egg and butter mixture. Mix well.
  • Stir in the walnuts and raisins.
  • On a baking sheet (un-greased), drop tablespoon sized globs of batter two inches apart.
  • Bake for 10-12 minutes, or until golden brown.
  • Cool for two minutes before removing to wire racks.
  • Store in airtight container or food storage bags.
Shelf life is 5-7 days at room temperature, 7-10 days in the refrigerator, or three plus months in the freezer.

Share This Article:

About "Aunt Sandy" Moriarty

Aunt Sandy is widely known as the first published author and teacher of cannabis cooking. For years, Sandy has taught the Methods of Ingestion class at the famed Oaksterdam University in Oakland, California. Her cookbook, Aunt Sandy's Medical Marijuana Cookbook, is published by Quick Trading Publishing Co. and is a #1 Best Seller on Amazon. A Contributing Editor for CULTURE Magazine -- writing recipes for each issue--Sandy can also be heard on KVMR radio out of Nevada City (CA) on The Patricia Smith Show.

All posts by "Aunt Sandy" Moriarty