If you’re anything like me, these are the words you’ve been waiting to hear your whole life:
Please DO consume raw cookie dough!
Well, when you make your own at home and leave out the eggs, you can! Here’s a recipe we culled from multiple online sources to make our own. After trying cookie dough shops and other recipes, this is the closest we’ve gotten to real cookie dough without the worry.
You can make either the cookies and cream variety shown in the picture above, or tweak it as instructed below for chocolate chip cookie dough! What are you waiting for? Get to mixing!
1/2 cup melted butter (unsalted is recommended; if you use regular, just leave out the salt below)
1/2 cup regular sugar
1/4 cup light brown sugar
1/4 tsp. salt
2 tbsp. milk
1/2 tsp. vanilla
1 cup all purpose flour
2 tsp. oil (only for cookies and cream variety)
1. Use an electric mixer to beat the butter, both sugars and salt for a few minutes, until thoroughly mixed. If using regular butter, omit the salt.
2. On low speed, beat in the milk and vanilla. Slowly add the flour until mixed in.
3. Beat on medium high until dough is thoroughly mixed together into a uniform consistency.
4. To make cookies and cream cookie dough, crush 8 Oreo-type cookies in a bowl or plastic bag to your desired size. (I don’t crush them finely because I like chunky pieces in my cookie dough.)
5. Mix the cookie crumble into the prepared dough, adding the oil to help bind everything together. You can mix with your hands or with a spoon, but it’s easier to incorporate it all evenly with your hands.
6. Use a cookie dough scoop, or tablespoon, to dispense into your desired serving bowl. We recommend 2-3 cookie dough balls per serving, as it is very sweet!
Note: This recipe will make enough cookie dough to enjoy for days. Keep it refrigerated in a covered container. Some recipes online suggest baking the flour first, to remove any possibility of bacteria in the flour, but we don’t do that. You’re welcome to try.
Make it Chocolate Chip: To make chocolate chip cookie dough instead: Reverse the brown and white sugar proportions. Stir in 1/2 cup chocolate chips instead of the Oreo cookies and oil. Chill before serving.
Have you tried to make your own edible cookie dough? What recipe do you use? Or is eating raw cookie dough your guilty pleasure? Let us know in the comments. We won’t judge!