INGREDIENTS
2 extra large Eggs
3/4 cup Cannabutter
2 cups Raw Sugar
2 teaspoons Vanilla Extract
1 tablespoon Nutmeg, Ground
1 tablespoon Cloves, Ground
1 tablespoon Cinnamon, Ground
2 cups Whole Wheat Flour
1/2 teaspoon Baking Soda
1 teaspoon Sea Salt
2 tablespoons Water
1 1/2 cups Raisins
2 cups Rolled Oats
1 cup Pecans, Chopped
INSTRUCTIONS
Cream together the eggs, butter, sugar, and vanilla. Sift the spices,
flour, baking soda, and salt into the creamed mixture. Add the water,
raisins, oats, and pecans; mix thoroughly. Chill cookie dough for 20
minutes. Using a #20 ice cream scooper, place the dough on a buttered
cookie sheet. Top with raw sugar if you want. Bake in preheated
350-degree oven for 12-20 minutes.
NOTES
For a variation, use butterscotch morsels instead of raisins and pecans.
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