Peanut butter Oatmeal Raisin Cookies

Grandma’s Peanut Butter, and Oatmeal Raisin Cookies


When asked to contribute this recipe, my first thought was to entitle it “Not Grandma’s peanut butter, oatmeal and raisin cookies” but it struck me that most grandparents today came of age in the 60’s, unless they are from Arkansas, where the average age of a grandparent is 35, and are not unfamiliar with or averse to sampling cannabis from time to time.

So while grandma may not be baking these for her children, she may well be baking them for herself. I developed this recipe not only for my wife, who is gluten free, but for myself and many friends who prefer not to smoke. The internet is replete with complicated and drawn out methods for cooking a “butter”,

but I have an easier alternative. The efficacy of the cookie will ultimately depend upon the quality of your herb, and in this respect the cookies are not un-similar to prunes – are two enough? Are three too many? The process is much easier with a Kitchen Aid stand mixer, but I’m sure you cookie bakers can make adjustments if you don’t have one.

For the “butter” take one half ounce of herbs and place it in a sauce pan with 1 ½ cups of coconut oil. Bring the oil to @ 250 degrees (any higher and you will fry the weed) and let it steep for about two hours. Let it cool, then strain it through cheese cloth, squeezing the cheese cloth to extract all of the buttery goodness.

Place ½ cup of the oil (if the oil has solidified, nuke it slightly until it is liquid) in the mixing bowl, together with 1 cup of peanut butter, 1 ½ cups brown sugar (I use Splenda, to which I add 3 Tbsp. of molasses – not blackstrap, but regular, but many of you probably are hesitant to use a product with a shelf life greater than 5,000 years), one Tbsp. of vanilla, and 1 ¼ tsp. baking soda. Using the paddle attachment, blend until smooth and all ingredients are incorporated.

Add two eggs, blending after each addition. Add 3 cups of rolled oats (gluten freeor regular depending on your need, but not instant) one at a time, then add two cups of raisins that have been softened in hot water. Blend well.

Line a baking sheet with parchment paper and drop by the heaping Tablespoon, placing them an inch apart to allow for spreading. Bake at 350, or adjust to 325 if you have a convection oven, for approximately 14 minutes, until they begin to brown. Transfer to a wire rack to let them cool. Experiment with the dosage and enjoy.

For comparison purposes, my cookies weigh in at an average of 37 grams. Store the unused cookies in the freezer and take them out as needed.

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