Thanksgiving Cookie Recipe

Shout out to author Christal Chatterly and

Makes: 24 weed cookies

Duration: 30 minutes


  • 3 cups of quick-cooking oats
  • 1 ¾ cups of white granulated sugar
  • 2/3 cup of peanut butter
  • ½ cup of cannabutter
  • ½ cup of white milk
  • 1/3 cup of cocoa powder (unsweetened)
  • 1 teaspoon of vanilla


  • Candy corn
  • Green icing tube (or candy eyeballs)
  • Orange icing tube
  • Black icing tube


  • Parchment paper
  • Baking sheets
  • Large saucepan
  • Large mixing bowl
  • Spoon


  1. Add the cannabutter, milk, sugar and cocoa powder to a saucepan and set the burner to medium heat.

  2. Stir the mixture until it reaches a soft boil for 1 full minute.

  3. Once the 60 seconds has passed, turn off the heat.

  4. Now stir in the peanut butter until it melts then immediately add the oats to the pan.

  5. Thoroughly mix the batter until it reaches an even color and consistency.

  6. Cover the baking sheets with parchment paper and drop spoonfuls of the cookie mix onto the paper leaving one-inch gaps for breathing room.

  7. Cool the cookies in the fridge or at room temperature until solid before decorating.

  8. Once the weed cookies have hardened. Begin with the eyes and slowly work your way outwards for the best effect by dropping two small dots for eyes.

  9. Next, use the orange icing to make an upside-down triangle that works as a beak.

  10. Now it is time to move on to the feet which can be made with the same shape, add an extra line that runs through the center of the triangle and you will have turkey feet.

  11. For the tail feathers line up the candy corn pieces so that they form a decorative tail and affix them into place using the black icing

  12. The most important step! Enjoy your cookies with friends and family. DO NOT FORGET!!!