Learn how to bake with CannaButter and become even more popular with all your fiends.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.)
- 1 cup chopped nuts (optional)
*I use the NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels and the recipe on the back of the package.
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
*May be stored in freezer for up to 8 weeks. When placing in freezer bags I have stored them longer but do begin to slowly loose its potency over time.
*I have a lot of friends with kids so I like to label the freezer bags adult cookies. Also, I’m sure you know this but if you want to the bake kids cookies be sure to start with the regular cookie batch before making the “adult” pot cookies.
Ballpark Holistic Dispensary
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If you have tips and tricks on how to bake with CannaButter or great recipes you’d like to share we’d love to hear from you!