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RSO infused Chocolate Chip Cookies

Posted: April 11, 2019 in Bloom Medicinal's Recipes, cannabis, Cannabis Cooking, Cannabis Recipes, Cooking with RSO, Dorothy Rourke-Stiver, RSO recipes

Dorothy-Rourke Stiver

One of the joys of being part of the cannabis community is meeting wonderfully talented people. One such woman is Dorothy-Rourke Stiver who has been gracious enough to share her original recipes.

Killer Chocolate Chip Cookies

PLEASE NOTE: Dorothy typically uses RSO (Rick Simpson Oil of Full Extract Cannabis Oil) for several reasons:

  • It is ready to use; decarboxylation is not necessary
  • It is easier to combine with other ingredients
  • It is easier on the gastrointestinal system
  • Cannabutter or cannaoil made from flower and/or concentrates may be substituted. 1 gram of RSO = 1/4 oz of flower
  • MCT oil is processed coconut oil that remains liquid at all times. She buys it from Amazon, but you can buy it at several local stores.
  • In all the recipes, if you are new to cannabis usage, please start with 1 syringe or 1 gram of RSO. For those with serious medical conditions or seasoned users, increase the amount.

Dorothy also highly recommends purchasing an Immersion Blender if you plan to make edibles on a regular basis. They are inexpensive and one of the most versatile kitchen tools available.

● 2 large eggs
● 1 ½ tsp baking powder
● 1 ¼ tsp baking soda
● 1 ¼ cup dark brown sugar
● 3 ½ cup flour
● 12 oz milk chocolate chips
● ¾ tsp salt
● 1 ⅛ cup sugar
● 2 tsp vanilla extract
● 1 cup pecans
● 1 ¼ cup real, unsalted butter
● RSO syringe – amount is personal preference

Preheat oven to 350 degrees.

Combine flour, baking soda, baking powder and salt in small bowl. Beat granulated sugar, brown sugar and
vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each
addition. Gradually beat in flour mixture. Blend the RSO with the butter in a small bowl. Stir in
chocolate chips, pecans and RSO/butter mixture with the rest of the ingredients. Drop by
rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to
wire racks to cool completely.



Dorothy Rourke-Stiver is the owner/operator of Airmid Outreach, a cannabis outreach service in suburban Chicago. She has been a medical cannabis patient for 4 years, since the Illinois Medical Cannabis Program began. She has been a cannabis consumer for 43 years. Her passion is to educate as many people as possible about the many ways that medical cannabis can be used to improve health and quality of life. One aspect of her business is infusing various types of foods and hosting cooking classes where she shows patients how to make their own medicine. She is dedicated to continually pushing the boundaries of infusing all types of foods, tinctures and topicals. She wants patients to realize that there are many different ways in which to medicate. She believes it is important for the rapidly growing cannabis community to continue to be innovative.

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