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Starting from Chocolate Oat Drops, Weighed Not Scooped by Baked Elf Chef. Swap an ingredient or change a step — your variation publishes as its own recipe, listed under the original, and lands in your recipe box. Only after a different dose? Set it on the recipe's page instead.

Your variation's dose

The original is 5 mg per 5 mg per cookie (100 mg across 20). Pick a dose per 5 mg per cookie: the batch total and every dose figure in the recipe below follow it. The serving count stays at 20 unless you change it below.

Custommg

5 mg/ 5 mg per cookiesame as the original · 100 mg in the batch

So far this is Chocolate Oat Drops, Weighed Not Scooped unchanged, which isn't a new recipe. For a dose of your own, set it on the recipe's page — it restates the recipe and its label and saves to your box. To publish a variation, change an ingredient or a step below.

A variation of Chocolate Oat Drops, Weighed Not Scooped by Baked Elf Chef. Its "Adapted from" credit carries over.

Title

ServingsTotal THC (mg)Infusion

DifficultyCategory

Steps

Ingredients:
- 2 tablespoons infused coconut oil, carrying 100 mg THC total — measure the infused oil, then top up with plain coconut oil to a level 2 tablespoons
- 1 1/2 cups old-fashioned rolled oats
- 1/4 cup natural peanut butter, creamy or crunchy
- 3/4 cup granulated sugar
- 1/4 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon fine sea salt (skip if your peanut butter is salted)

Steps:
1. Lay out a large sheet of parchment or a silicone mat with room for 20 small cookies, and set a digital scale nearby.
2. Melt the 2 tablespoons infused coconut oil over the lowest possible heat (or in a bowl over warm water) just until liquid, then take it off the heat.
3. Put the oats and peanut butter in a large bowl, pour in the melted infused oil, and stir until every oat looks coated. Doing this before the syrup arrives is what gets the dose evenly through the batch.
4. In a small saucepan over medium heat, combine the sugar, milk, butter, cocoa and salt. Clip on a candy thermometer and stir steadily as it comes to a rolling, foamy boil. The moment it reads 235–240 °F, take it off the heat — don't walk away, it moves fast at the end.
5. Pour the hot cocoa mixture into the oat bowl and stir briskly until completely combined, working before it starts to set in the bowl.
6. Weigh the full bowl of mixture, subtract the bowl's weight, and divide by 20 to get your per-cookie weight (roughly 22 g). Portion each cookie onto the parchment by scale — no eyeballing with a spoon.
7. Let the cookies sit 5–10 minutes until the surface goes from shiny to matte and they're firm enough to lift. Store covered; they're best within a day or two, and they freeze well between parchment sheets.
8. Label the tin: Chocolate Oat Drops · 100 mg THC total · 5 mg per cookie · 20 cookies · made [date] · 21+ only.
9. Start with one serving, wait a good while before considering more.

ILLUSTRATION

Your variation wears the original's illustration unless its ingredients change the plate — then it gets one of its own. A photo of your own bake, once approved, replaces either.

Dose math, live

100 mg ÷ 20=5 mg/ 5 mg per cookie

Gentle and social. Nice.

Before you publish

✓ Dose chip — 5 mg per 5 mg per cookie

✓ A step telling people to label the finished food with its dose

Educational, not medical — no health claims.

21+ audience. Start low, go slow.