Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts

Wednesday, September 27, 2017

Cannabis Triple Chocolate Delight Cookies

Triple Chocolate Delight Cookies

These "Cannabis Triple Chocolate Delight Cookies" are chewy, rich chocolate, are absolutely delicious.They stay soft and moist for weeks in a container. 


Ingredients 

1 cup Cannabis butter; softened
1 cup Cannabis Olive Oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon Vanilla extract
1 pkg (3.4 oz.) Chocolate pudding mix
1 bag Chocolate Chips
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup pistachios; chopped
1/4 cup Cocoa Powder

Additional sugar in separate bowl

Directions

Preheat oven to 350 degrees

Cream Cannabis butterCannabis Olive Oil, and sugars in large mixing bowl.


Beat in eggs, extract, and pudding mix.


In separate bowl, stir together flour, cocoa powder, baking soda, and cream of tartar.


Slowly add dry mixture to creamed mixture.


Fold in chips and nuts until they are well blended within the dough.


Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.


Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.


Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  


Press down cookie balls with glass. 


Dip glass into sugar and repeat on all.  


The cookie will not bake correctly if this step is skipped!


Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.


Let cool completely before removing from pan!


They are very tender and fragile when hot.



Not Responsible Misuse, Stoner Stupidity or Bad Reactions
Do NOT drive or operate machinery after using this recipe.
MUST BE 18 

Thursday, September 14, 2017

MaryJane Gluten Free Chocolate Chip Cookies

Cannabis Cookies

This recipe that is already amazingly good now with the cannabutter . WOW! You a "MaryJane Gluten Free Chocolate Chip Cookies" that will make your head spin.


Ingredients

2 1/4 cups all purpose gluten free flour
1 TSP baking powder
1 TSP baking soda
1/2 TSP sea salt
1/4 TSP xanthan gum of your blend of flour does not have it
3/4 cup cannabutter room temp
3/4 cup firmly packed brown sugar
1/2 TSP stevia
2 large eggs
2 TSP vanilla
1 (12-ounce) package semi-sweet chocolate chunks or chips

Directions

Preheat oven to 375°F. 

Combine flour blend, baking powder, baking soda, salt and xanthan gum in bowl. 

Then a separate bowl combine cannabutter, brown sugar and sugar in bowl. 

Mix on a medium speed making share to scrape the bowl until creamy. 

Add the eggs and vanilla then  keep beating, scraping bowl often, until it is mixed. 

Gradually add flour mixture, beating at low speed until well mixed. 

Stir in chocolate chips. 

Using a TBSP put the dough 2 inches apart on to a cookie sheets with parchment paper. Bake 9-12 minutes or until light golden brown. 

Then let cool down before eating.

Please do let me know what you think of this one.


Not Responsible Misuse, Stoner Stupidity or Bad Reactions
Do NOT drive or operate machinery after using this recipe.
MUST BE 18 

Gluten Free Chocolate Chip Cookies


This delicious "Gluten Free Chocolate Chip Cookies" that are amazingly chewy. My daughter shared this recipe with me and I love it.



Ingredients

2 1/4 cups all purpose gluten free flour
1 TSP baking powder
1 TSP baking soda
1/2 TSP sea salt
1/4 TSP xanthan gum of your blend of flour does not have it
3/4 cup butter room temp
3/4 cup firmly packed brown sugar
1/2 TSP stevia
2 large eggs
2 TSP vanilla
1 (12-ounce) package semi-sweet chocolate chunks or chips

Directions

Preheat oven to 375°F. Combine flour blend, baking powder, baking soda, salt and xanthan gum in bowl. 

Then a separate bowl combine butter, brown sugar and sugar in bowl. 

Mix on a medium speed making share to scrape the bowl until creamy. 

Add the eggs and vanilla then  keep beating, scraping bowl often, until it is mixed. 

Gradually add flour mixture, beating at low speed until well mixed. Stir in chocolate chips. 

Using a TBSP put the dough 2 inches apart on to a cookie sheets with parchment paper. 

Bake 9-12 minutes or until light golden brown. 

Then let cool down before eating.


Tuesday, September 12, 2017

Protein Power Chocolate Peanut Butter Cookies

I needed to make these "Protein Power Chocolate Peanut Butter Cookies" for myself because of all the ride trips I make to see my Grandchildren.

Ingredients
1 cup of peanut butter
1/4 cup of honey
1 TBSP of Chocolate Protein Powder 
1/2 of a bananas

Directions
 Preheat your oven to 375 deg and then mix all this together. Line a baking sheet with your choice of size cookie balls. Bake for 8-10 mins in the oven. Let them cool for 5 mins then enjoy.
I personally enjoy them with a cup of soy milk

Sunday, November 9, 2014

Triple Chocolate Delight Cookies


These "Triple Chocolate Delight Cookies" are chewy, rich chocolate, are absolutely delicious.They stay soft and moist for weeks in a container. These are great cookies to ship to family members and friends for the holidays.
by: A. Hilton


Ingredients

1 cup butter or margarine; softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon Vanilla extract
1 pkg (3.4 oz.) Chocolate pudding mix
1 bag Chocolate Chips
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup pistachios; chopped
1/4 cup Cocoa Powder
Additional sugar in separate bowl


Directions

Preheat oven to 350 degrees

Cream butter, oil, and sugars in large mixing bowl.


Beat in eggs, extract, and pudding mix.


In separate bowl, stir together flour, cocoa powder, baking soda, and cream of tartar.


Slowly add dry mixture to creamed mixture.


Fold in chips and nuts until they are well blended within the dough.


Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.


Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.


Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  


Press down cookie balls with glass. 


Dip glass into sugar and repeat on all.  


The cookie will not bake correctly if this step is skipped!


Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.


Let cool completely before removing from pan!


They are very tender and fragile when hot.



Pistachio Pleasure Cookies


These  "Pistachio Pleasure Cookies" with white chocolate chips are chewy, rich, and absolutely delicious.They stay soft and moist for weeks in a container. These are great cookies to ship to family members and friends for the holidays.
by: A. Hilton


Ingredients

1 cup butter or margarine; softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon Pistachio extract
1 pkg (3.4 oz.) Pistachio pudding mix
1 bag White Chocolate Chips
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup pistachios; chopped
Additional sugar in separate bowl


Directions

Preheat oven to 350 degrees

Cream butter, oil, and sugars in large mixing bowl.

Beat in eggs, extract, and pudding mix.

In separate bowl, stir together flour, baking soda, and cream of tartar.

Slowly add dry mixture to creamed mixture.

Fold in chips and nuts until they are well blended within the dough.

Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.

Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.

Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  

Press down cookie balls with glass. 

Dip glass into sugar and repeat on all.  

The cookie will not bake correctly if this step is skipped!

Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.

Let cool completely before removing from pan!

They are very tender and fragile when hot.



Peanut Delight Cookies


Wow oh wow, I love peanut butter and these "Peanut Delight Cookies" are absolutely worth going wild for. They stay soft and moist for weeks in a container. These are great cookies to ship to family members and friends for the holidays.
by: A. Hilton


Ingredients

1 cup butter or margarine; softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon Vanilla Extract
1 pkg (3.4 oz.) Butterscotch pudding mix
1 bag Peanut butter chips
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup peanuts; chopped
Additional sugar in separate bowl


Directions

Preheat oven to 350 degrees

Cream butter, oil, and sugars in large mixing bowl.

Beat in eggs, vanilla, and pudding mix.

In separate bowl, stir together flour, baking soda, and cream of tartar.

Slowly add dry mixture to creamed mixture.

Fold in chips and nuts until they are well blended within the dough.

Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.

Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.

Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  

Press down cookie balls with glass. 

Dip glass into sugar and repeat on all.  

The cookie will not bake correctly if this step is skipped!

Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.

Let cool completely before removing from pan!

They are very tender and fragile when hot.



Lemon Dream Cookies


These thin, crisp, lemony cookies, slightly tart from plenty of lemon zest, sweetened with white chocolate chips and loaded with almonds nuts makes them "Lemon Dream Cookies". They stay soft and moist for weeks in a container. These are great cookies to ship to family members and friends for the holidays.
by: A. Hilton


Ingredients

1 cup butter or margarine; softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon Lemon extract
1 pkg (3.4 oz.) Lemon Pudding mix
1 bag White Chocolate Chips
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup almonds; chopped
Additional sugar in separate bowl


Directions

Preheat oven to 350 degrees

Cream butter, oil, and sugars in large mixing bowl.

Beat in eggs, vanilla, and pudding mix.

In separate bowl, stir together flour, baking soda, and cream of tartar.

Slowly add dry mixture to creamed mixture.

Fold in chips and nuts until they are well blended within the dough.

Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.

Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.

Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  

Press down cookie balls with glass. 

Dip glass into sugar and repeat on all.  

The cookie will not bake correctly if this step is skipped!

Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.

Let cool completely before removing from pan!

They are very tender and fragile when hot.



The World’s Softest Sugar Cookies

Sugar Cookies

These are "The World’s Softest Sugar Cookies" I have ever made! My family begs for these cookies several times a month, LOL! They stay soft and moist for weeks in a container. These are great cookies to ship to family members and friends for the holidays.
by: A. Hilton


Ingredients

1 cup butter or margarine, softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon vanilla
1 pkg (3.4 oz.) vanilla pudding mix
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
Additional sugar in separate bowl


Directions

Preheat oven to 350 degrees

Cream butter, oil, and sugars in large mixing bowl.

Beat in eggs, vanilla, and pudding mix.

In separate bowl, stir together flour, baking soda, and cream of tartar.

Slowly add dry mixture to creamed mixture.

Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.

Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.

Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  

Press down cookie balls with glass. 

Dip glass into sugar and repeat on all.  

The cookie will not bake correctly if this step is skipped!

Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.

Let cool completely before removing from pan!!!! They are very tender and fragile when hot.