420
Founder
Medical relief from the Canny Bus Trip Kit
Jay R. Cavanaugh, PhD.
There's a dilemma in making medical cannabis edibles. In general, the stronger they are the worse they taste. Who wants a bitter tasting cookie? Who wants a great tasting cookie that doesn't work? Compounding the dilemma is the fact that the stronger the cannabutter used in baking, the more the butter acts like oil which dramatically alters the baking properties.
urse Nancy Wife co-cook and I have come up with a modified cookie recipe that seems to solve the dilemma. WARNING: These cookies are not called "Coma" for nothing. They are very strong potent medicine used to treat severe muscle pain and cramping and insomnia related to chronic pain. Do not drive for at least 8 hours after ingestion.
First, we made Black out Butter from high grade trim. This is nasty tasting stuff but has the needed potency. It is estimated that each cookie made from this recipe has from 0.7 grams to 1.5 grams of cannabis. Second, we didn't combine our cannabutter with dairy butter as we usually do in our recipes. We used pure cannabutter. Third, we reduced the amount of additional ingredients to further increase the relative amounts of cannabinoids in the cookie and to keep the cookies moist.
Ingredients:
2 cups all purpose flour
1 ½ cups of steel cut oats
1 ½ cups of light brown sugar
1 cup of granulated sugar
1 cup of Black Out Butter derived from approximately 50 grams of ground trim/flowers in 1 lb of Strauss Organic butter (86% butter fat) slow cooked and frequently stirred for 4 hours
2 eggs
2 cups chopped pecans
1 cup organic currants
1 cup organic dried cranberries
1 teaspoon of salt
1 teaspoon of baking soda
2-3 tablespoons of Bourbon vanilla
1 teaspoon of ground nutmeg
1 tablespoon of ground cinnamon
Directions:
Sift together the dry ingredients (except the steel cut oats) and set aside. Cream the cannabutter and sugars then add the vanilla and mix in the eggs. Don't overwork the butter and sugar or it will break down. Mix (we used an electric mixer) the set aside dry ingredients into the creamed butter. Mix in the oats with a heavy spoon and blend. Fold in the currants, cranberries, and pecans. Chill the batter (we made two portions and froze them). With the batter still cold roll the dough into balls about golf ball size.
Place the cookie balls on a greased baking pan and bake at 300 degrees for 15-17 minutes.
Hint: The cookies will flatten out and not rise as usual. They will be chewy and crispy at the same time. Keep the cookies in an airtight container (they should stay fresh a month that way).
Options: You may use raisins instead of currants. You may also want to add a teaspoon of lemon zest and/or some allspice or ground cloves.
Recommended beverage: Guatemalan Antigua coffee
Final note: Eat one whole cookie, sip coffee, and relax. You are now on a pain free vacation.
AAMC: Coma Cookies
Jay R. Cavanaugh, PhD.
There's a dilemma in making medical cannabis edibles. In general, the stronger they are the worse they taste. Who wants a bitter tasting cookie? Who wants a great tasting cookie that doesn't work? Compounding the dilemma is the fact that the stronger the cannabutter used in baking, the more the butter acts like oil which dramatically alters the baking properties.
urse Nancy Wife co-cook and I have come up with a modified cookie recipe that seems to solve the dilemma. WARNING: These cookies are not called "Coma" for nothing. They are very strong potent medicine used to treat severe muscle pain and cramping and insomnia related to chronic pain. Do not drive for at least 8 hours after ingestion.
First, we made Black out Butter from high grade trim. This is nasty tasting stuff but has the needed potency. It is estimated that each cookie made from this recipe has from 0.7 grams to 1.5 grams of cannabis. Second, we didn't combine our cannabutter with dairy butter as we usually do in our recipes. We used pure cannabutter. Third, we reduced the amount of additional ingredients to further increase the relative amounts of cannabinoids in the cookie and to keep the cookies moist.
Ingredients:
2 cups all purpose flour
1 ½ cups of steel cut oats
1 ½ cups of light brown sugar
1 cup of granulated sugar
1 cup of Black Out Butter derived from approximately 50 grams of ground trim/flowers in 1 lb of Strauss Organic butter (86% butter fat) slow cooked and frequently stirred for 4 hours
2 eggs
2 cups chopped pecans
1 cup organic currants
1 cup organic dried cranberries
1 teaspoon of salt
1 teaspoon of baking soda
2-3 tablespoons of Bourbon vanilla
1 teaspoon of ground nutmeg
1 tablespoon of ground cinnamon
Directions:
Sift together the dry ingredients (except the steel cut oats) and set aside. Cream the cannabutter and sugars then add the vanilla and mix in the eggs. Don't overwork the butter and sugar or it will break down. Mix (we used an electric mixer) the set aside dry ingredients into the creamed butter. Mix in the oats with a heavy spoon and blend. Fold in the currants, cranberries, and pecans. Chill the batter (we made two portions and froze them). With the batter still cold roll the dough into balls about golf ball size.
Place the cookie balls on a greased baking pan and bake at 300 degrees for 15-17 minutes.
Hint: The cookies will flatten out and not rise as usual. They will be chewy and crispy at the same time. Keep the cookies in an airtight container (they should stay fresh a month that way).
Options: You may use raisins instead of currants. You may also want to add a teaspoon of lemon zest and/or some allspice or ground cloves.
Recommended beverage: Guatemalan Antigua coffee
Final note: Eat one whole cookie, sip coffee, and relax. You are now on a pain free vacation.
AAMC: Coma Cookies
