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11 tablespoons butter (1 tablespoon less than 3/4 cup)
  1 tablespoon black butter
 ½ teaspoon baking soda
2-½ cups raw rolled oats
   1 egg
   ½ cup sifted all-purpose flour 
   1 cup light brown sugar, firmly packed     
1-½ teaspoon cinnamon
   1 teaspoon vanilla extract
  ½ teaspoon salt   

1. Preheat oven to 375 F (At high altitudes, preheat to 350 F)

2. In medium skillet, over medium heat, heat regular butter until lightly browned--about five minutes. Be careful not to burn. Add oats; sauté’, stirring constantly, until golden—about 5 minutes. Remove from heat, stir in black butter until thoroughly blended into oats; cool.

3. Meanwhile, sift flour with cinnamon, salt, and soda; set aside.

4. In large bowl, combine sugar, egg, and vanilla. With wooden, spoon, or portable electric mixer at medium speed, beat until light.

5. Stir in rolled oats and flour mixture until well combined.

6. Drop by slightly rounded teaspoonfuls, 3 inches apart, onto un-greased cookie sheets.

7. Bake 10-12 minutes, or until golden. Remove to wire rack; cool.

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Last updated April 2017