Weed Oatmeal Chocolate Chip Cookies — 5 Tips for the Perfect Batch

These weed oatmeal chocolate chip cookies are exactly what they sound like — chewy, chocolatey, oat-packed, and fully infused. Fordee from Herbistry420 makes them using cannabis tincture sludge mixed directly into the batter, but you can swap in cannabutter for a cleaner, less gritty result. The recipe makes about 24 cookies and bakes in under 10 minutes. Fair warning: if you use sludge, these are “Russian roulette cookies” — potency unknown, but probably fire.

Weed Oatmeal Chocolate Chip Cookies — Ingredients (Makes ~24)

• 1 cup (120g) all-purpose flour
• ½ tsp baking soda (or substitute 1½ tsp baking powder)
• ½ tsp salt (5g)
• ½ cup (113g) butter, room temperature — or use cannabutter for the cannabis oatmeal cookie recipe with cannabutter method
• ⅓ cup white granulated sugar
• ⅔ cup brown sugar
• 2 tsp vanilla extract
• 1 large egg
• 1 cup rolled oats
• 150g chocolate (chips or chopped bars — about 1½ standard bars)
• 10–12g cannabis tincture or coconut oil sludge — skip this and use cannabutter instead if you prefer the cannabis oatmeal cookie recipe with cannabutter approach

How to Make Weed Oatmeal Chocolate Chip Cookies — Step by Step

Step 1: Mix dry ingredients

In a small bowl, whisk together the flour and baking soda (or baking powder). Set aside. This is a standard weed cookie recipe with chocolate chips — the dry mix is identical to a regular batch.

Step 2: Cream butter and sugars

In a large bowl, combine the room-temperature butter, white sugar, and brown sugar. Using a hand mixer, beat together until light and fluffy — about 1 minute. Add salt, vanilla, and the egg, then mix again for another 30 seconds.

Step 3: Incorporate flour mixture

Add the flour mixture to the wet ingredients in two batches, stirring with a fork between additions. Switch to hand mixing or a fork for this step — no need to overwork the dough.

Step 4: Fold in oats, chocolate, and cannabis

Stir in the oats and chocolate by hand. Then add your infusion choice:

• Cannabis sludge in baked goods: Break up 10–12g of dried cannabis sludge with your fingers and crumble it evenly throughout the dough. Mix thoroughly for 4–5 minutes to avoid potency pockets. This cannabis sludge in baked goods method is unpredictable in dose — hence Fordee’s “Russian roulette” label.
• Cannabutter method: Simply replace regular butter with an equal amount of cannabutter in Step 2. This is the cleaner option — no grittiness, consistent dosing, easier to calculate the infused oatmeal cookies dosage guide below.

Step 5: Shape and bake

Roll dough into balls roughly the size of a golf ball and place on a lined baking sheet. Optional: refrigerate the dough for 30 minutes before baking to reduce spreading and get thicker cookies. Bake at 190°C / 375°F for 8–10 minutes. Set a timer and watch carefully — they continue cooking on the tray after removal. Let cool fully on a rack before handling; they’re very delicate when hot.

Infused Oatmeal Cookies Dosage Guide

Use this infused oatmeal cookies dosage guide if you’re using cannabutter instead of sludge. The formula: divide the total THC in your cannabutter by the number of cookies.

• If your ½ cup cannabutter contains 200mg THC → each of 24 cookies = ~8mg THC
• If your cannabutter contains 500mg THC → each cookie = ~21mg THC
• Fordee’s estimate for his sludge batch: roughly 100mg per cookie (high potency — start with half)

Always start with half a cookie (especially with the cannabis sludge in baked goods method) and wait 2 hours before eating more. These weed oatmeal chocolate chip cookies taste good enough that self-control is genuinely difficult.