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.