mama tati’s special infused cookies

We covered how I make the most of my LEGAL dispensary purchases. Now let's get into one of the many, and my personal favorite uses. I personally use this, "recycled," butter, if you will, as a butter replacement for any recipe I may wish to make, "special."

Mixing The Dry Ingredients

In a medium-large mixing bowl, I combine my dry ingredients. In this step, I do not add my sugar yet as I am going to combine the sugar with my wet ingredients to ensure my cookies do not come out grainy. I also ensure I have allowed my butter to reach room temperature so that combining my wet ingredients is not too difficult. I then set my dry ingredients aside until it is time to add them to the wet ingredients.

Combining the Wet Ingredients

My next step will be to combine my butter, eggs, sugar, and vanilla extract in a separate mixing bowl. I used three quail eggs to substitute ONE large chicken egg.

I mix the ingredients until just combined and slowly add my flour. I do not have a stand mixer, so I do this by hand, however, a stand mixer works beautifully for this step. I add my dry ingredients about half a cup at a time making sure not to over-mix the dough. Over-mixing leads to tougher, chewier cookies. Once my dough is just combined (see picture below). 

Again, I am very careful not to over-mix my dough when combining my add-ins. Once my add-ins are combined, I wrap my dough in plastic wrap and form a log!

I personally like to allow my dough to chill for about an hour- an hour and a half before use. This helps to prevent overspread, thin cookies. I preheat my oven to NO HOTTER than 200 degrees when the dough has fully chilled, and begin baking! 

Do You REALLY Have To Bake at 200 degrees?

In my opinion, and one that is backed by the science behind decarboxylation, ABSOLUTELY! To bake these cookies at anything OVER 200 degrees would render all of the work and effort I put in before, useless. Because I want to preserve as much of the THC as possible, I bake these cookies at 200 degrees for ROUGHLY an hour, or until the dough bounces back when you give it a touch (until golden in color). 

Once my cookies are out of the oven and completely cooled (if I have that sort of self-control) I then serve and enjoy! Remember, if you're a mom like me and you DO attempt this at home, remember to KEEP THESE OUT OF REACH OF CHILDREN! I Always hide my special cookies from my little one and NEVER eat them in front of him if I didn't make him his own batch of TODDLER SAFE cookies, which I ALWAYS do. 

If you try this recipe, BE SURE to let me know what you think, what you would do differently, etc! I'm certainly not a culinary expert, I am a jack of all trades and a master of none, So any and all constructive criticisms are as welcomed as the ladder!

As always, blessed be!

INGREDIENTS:

1 cup cannabutter

1 large egg (or three quail eggs)

1 tsp vanilla extract

2/3 cup brown sugar

1/3 cup granulated white sugar

11/3 cup organic flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup chocolate chips (or whatever add ins and how ever much you’d like!)

Instructions:

Step one: In a large or medium mixing bowl, I combine dry ingredients excluding all sugar, and set aside

Step Two: I then mix together wet ingredients (butter, eggs, vanilla extract, and sugar) until combined (see picture above)

Step Three: I slowly add about 1/3-1/2 a cup of flour at a time to my wet ingredients making sure not to over-mix (the same steps would be taken with a stand mixer, however, I would be able to add a bit more flour at a time, but I do not have one so I'm mixing by hand!)

Step Four: Once my dry and wet ingredients are just combined ( dough should not be too sticky or crumbly) I mix in my add-ins! Add-ins are ingredients like nuts, chocolate chips, or candy pieces! I make sure, again, not to over-mix my dough. I only mix until JUST combined to ensure there is no overproduction of gluten, leading to tougher cookies.

Step Five: Once the dough is fully combined, I place it in plastic wrap and form a log. I then place that log in the fridge for about 1 - 1.5 hours. Just until fully chilled. This helps to prevent overspread, thin cookies.

Step Six: Preheat oven to 200 degrees, and bake for 1 about an hour, or until cookies are golden in color and bounce back when touched. 

Final Step: I allow the cookies to cool (if I can help it), serve, and enjoy! Nothing goes better with a chocolate chip cookie than a glass of milk! 

And nothing pairs better with my special cookies than a tall glass of hemp milk. Which we will also make together very soon! Until then, I hope you at least enjoyed a good read and are, at the very least, feeling up for some cookies this chilly season!