Still have my old recipe that calls for 1.2g hash oil for a dozen cookies...going to up that to 2g/dozen this time around to ensure knockout power. However, back when I did this before I was making so much oil/so many cookies that I was only doing the very basic steps...no decarbing or anything like that, just tane > purge > melted and thoroughly stirred into the butter, which is then cooled and creamed with the sugar, etc...following the normal recipe at that point. Would some of you hardcore edible science types care to comment on some things I could do this time around to maximize efficiency and potency? Light bake of the flowers in the oven @ ~270-280 before making the oil? Thoughts?