Infused Easter Cookies

INGREDIENTS:

• 1 cup (200 g) crushed Cadbury mini eggs
• 1 cup (240 g) mini chocolate chips
• 1 cup (222 g) salted cannabutter (see 41cBlog for recipe)
• 1 cup (246 g) brown sugar
• 1/2 cup (115 g) granulated sugar
• 1 egg
• 1 tsp vanilla
• 2 cup (304 g) all-purpose flour
• 1/2 cup (50 g) rolled oats
• 1 tsp baking soda
• 1/2 tsp salt

INSTRUCTIONS:

1. Preheat the oven to 350° F (180°C).
2. Measure out the crushed Cadbury mini eggs and mini chocolate chips. Set aside.
3. In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color, and fluffy. This will take a few minutes.
4. Scrape the sides of the bowl and mix in the egg add vanilla.
5. Once completely combined, stop the mixer and add in the flour, rolled oats baking soda, and salt.
6. Start mixing slowly, once the flour mixture is about halfway incorporated into the dough, pour the Cadbury mini eggs and chocolate chips into the mixer and allow everything to mix together.
7. Stop the mixer as soon as the flour is completely incorporated. Avoid over-mixing.
8. Measure out the dough into 1/3 cup portions of cookie dough for each cookie. Loosely gather the dough together in a tall ‘ball’ leaving the top jagged, for texture. Avoid packing the dough together tightly.
9. Repeat this with all of the cookie dough.
10. Bake at 350°F (180°C) for 13-15 minutes, or until the cookie dough has spread and the edges are turning golden brown.
11. Immediately after taking the cookies out of the oven, use the back of a metal spoon and push the edges of the cookie towards the center, creating a perfect circle.
12. Allow the cookies to cool on the pan for 20 minutes.*
13. Serve warm.

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