Originally, I was thinking about making a peach cobbler cookie because August always reminds me of peaches. The thing is, as much as I love peaches, they hate me. I’m pretty allergic to them; but when I was a kid, I used to just truck through and eat them anyway, soooo I know this recipe is perfect for them. For all of you unhindered peach lovers feel free to use those instead, I will, however, use plums.
I would honestly say this is one of those “slow and steady wins the race” kind of recipes, you don’t want to throw everything in and hope for the best because these cookies are soft and squishy and all around amazing, but also kind of temperamental. I’d say they’re still beginner-friendly. Just be ready to take your time, put on some music, light a candle, and slow down for these cookies.
Equipment
Baking sheet
Ice cream scooper (optional, but encouraged)
Ingredients
2-3 super-ripe plums, chopped (You can also slice some of the plums to place on top of the cookie as a pretty garnish)
1 large egg
2 cups rolled oats, old fashioned
1 1/2 cups all purpose flour
1 tsp baking soda
1 1/4 cup brown sugar, light or dark packed
1 tsp salt
2 tbsp vanilla extract
For cookies with 5 mg THC, start off with about 45 mg of cannabis concentrate. Adjust as needed.*
* To adjust the dosage, try using this online calculator: wakeandbake.co/edibles-dosage-calculator.
Instructions
1. Get all your ingredients out into the open so that some things (especially the butter and eggs) can warm up a little, and preheat your oven to about 350. (If your butter is super cold, put it in the microwave for 10-second increments until it’s soft but not runny.)
2. Put all your dry ingredients in a bowl, mix them up, and add in your plums. I chopped up the plums so they were about the same size as chocolate chips. Once all your dry ingredients are set, add in your extract and cannabis concentrate and mix as thoroughly as possible.
3. This is the make-or-break, slow-and-steady part of things: Fold your softened butter into your dry mix. This is gonna kill your arm and take forever, but make sure all that butter is smoothly incorporated into your dough. Once that’s all mixed in, add your egg.
4. This is the part where your plums might make the recipe vary. If your dough is super sticky and not really holding itself together, add some more flour in increments. By that I mean: add a little, mix, add a little, mix, and so on, until you get something that is still a little sticky but can be rolled into a ball if you have water on your fingers.
5. Now, this part is optional but if you want pretty cookies, do this. You’re going to use that ice cream scoop from earlier and scoop little balls of dough (about 2oz balls, but this is to your preference) onto a baking sheet or greased pan. Remember to leave space – I would leave more space than usual (about 2 ½ inches), because the spreading power on these cookies is unmatched. Then you’re going to use some sliced plums, set them in the center of the dough and push. They should come out like some perfect little cookie rounds with a pretty plum center. Garnish each plum with the same sugar you used in the dry mix.
6. Now comes the easy part. Bake at 350 until the bottom is golden brown and the center is solid. Leave them out to cool and enjoy. Or use a spatula and put a plum cobbler cookie on a plate with some ice cream. Visions of sugar plums will soon dance in your mouth. •
If you’re new to enhanced edibles, remember to start small and slow – your tastebuds will get happy right away, but the rest of you may take a couple of hours to kick in!