The warming spices and mouthwatering aroma of these Mixed Berry Oatmeal Cookies are going to have you forgetting that it’s even an oatmeal cookie. Packed with protein, delicious flavors, and a healthy dose of THC, try this classic cookie recipe next time you’re itching to bake.
This is possibly our most controversial recipe here at Hennep – but if you know anything about the history of Provincetown, you know we’re not one to shy away from “the norm” (whatever that is).
Despite being a hated variety of cookies, the oatmeal cookie is arguably the best choice if you’re looking for a dessert-for-breakfast vibe. A sweet treat that bribes you into willingly waking up, getting ready, and setting you up for your very own wake and bake? Sign us up.
Our Mixed Berry Oatmeal Cookies take a THC twist on the classic recipe. With a dense, chewy goodness, oatmeal cookies are halfway between a protein bar and a cookie – meaning you can check off your morning protein with these bad boys.
P.S. If you’re the type of person who prefers no chew to their cookies, we won’t be offended if you skip out on this recipe, but in our humble opinion, it’s worth a try.
How to Make the Best Cannabis Oatmeal Cookies
For most people, the best part about the oatmeal cookie is its unique texture! Since everyone has their own texture preferences, we want to make sure you know exactly what ingredients to use (and how much) to ensure you have the best cannabis oatmeal cookie on your hands.
As you can imagine, the critical ingredient here is oats. Rolled oats are commonly used for a satisfying chewiness. If you prefer a softer, less chewy texture, try quick or instant oats instead.
Then, of course, there’s the matter of the toppings. Don’t worry, we’re not monsters over here. We’re skipping out on the raisins in this infused oatmeal cookie recipe – but that doesn’t mean you can’t get creative with it! In our version, we used a frozen berry blend. You can choose fresh or frozen fruit of your choice.
The small burst of berries helps balance the dense texture of the oatmeal cookies. However, you can add in chocolate chips, nuts, or anything else you want to try. For instance, you could try cranberries in the winter or add dried mango in the summer!
This is where you can get creative with infusing your cookie as well. In our recipe below, these THC Mixed Berry Oatmeal Cookies are made using infused butter. You can check out our Infused Skillet Apple Crisp recipe for more on how to make your own cannabis-infused butter.
Alternatively, you can pick an edible chocolate bar of your choice to add alongside the berries to infuse this cookie. Here’s what our budtenders recommend if you want to go this route:
At Hennep, we ensure our products are all locally sourced, high-quality cannabis. From edibles to tinctures and more, we have everything you’d need to make any version of infused baked goods you could think of. (Don’t believe us? Just check out our Cannabis Infused Olive Oil Cake or Chocolate Lava Cake Edibles recipes).
If you make this Infused Oatmeal Cookie recipe, be sure to tag us on Instagram (@shophennep) and show us how it turned out!
These cookies stay soft for about a week in an airtight container but keep in mind there is real fruit in them so refrigeration is highly recommended.
Prep time: 45 minutes
Cook time: 10-15 minutes
Total time: 1 hour
Yields: 1 dozen palm-sized, 2-inch cookies (dose accordingly)
- 1 cup infused unsalted butter, room temperature
- 1 cup packed brown sugar, plus more for dusting
- ½ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- 2 tsp cinnamon
- ½ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 ¾ cup all-purpose flour (gluten-free flour 210 grams)
- 2 ¾ cup old-fashioned oats
- 1 ½ – 2 cups frozen berries, your choice, divided in half
- Preheat oven to 375ºF
- In a large bowl, beat butter for 30 seconds until creamy.
- Add brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt. Mix until combined.
- Beat in eggs and vanilla until combined.
- Combine flour and oats in a separate bowl. Stir into butter and sugar and mix until combined.
- Divide the dough in half and split it into two separate bowls. Refrigerate for at least 30 minutes.
- Remove from the fridge and add the frozen berries to each bowl, folding semi-gently.
- I like to roll these into palm-size cookies personally but you could do normal-sized as well. Depending on your preference use either a 2-inch scoop or a 1-inch scoop to form balls of dough out of the mixture.
- Place on a baking sheet lined with parchment paper 2 inches apart and lightly sprinkle lightly with brown sugar (this helps the cookies stay softer and gives them a nice light crunch).
- Bake at 375ºF for 15 minutes (10-12 for smaller cookies) or until centers are completely set and edges are golden brown.
- Cool for 10-15 minutes on a baking sheet before transferring to a wire rack to cool completely.