Cookie Dough For Eating Unbaked Recipes

COOKIE DOUGH FOR EATING UNBAKED

Steps:

• 1. Cream butter & sugars. Mix in salt and vanilla.
• 2. (This step should help kill any germs in the flour) Dry toast your flour/ oat flour in a skillet over medium high heat. Don't let it burn. Stir constantly, and remove from heat once it starts to brown. I like the extra depth of flavor toasting gives. *My favorite is half oat flour, and half regular flour. I've done all oat flour with coconut oil replacing the butter, and their consistency wasn't quite as good, a little harder and more crumbly...but not bad! They tasted a bit like Mounds. All regular flour should work just fine, too.
• 3. Mix in the flour and water into the creamed mixture. Add chocolate chips (1 cup was plenty for me.) Place in freezer to cool, while you lick off the beaters! ;)
• 4. ** Softened coconut oil is a delicious replacement for the butter! It tastes so good, I'm tempted to make shortbread out of it, without the chocolate...but with the chocolate it tastes like Mounds candy bar! This cookie dough is rich, and I am finding I like to savor it in small little pinches...I haven't had the equivalent of a whole cookie yet, but I have the satisfying feeling like I've indulged! It reminds me of eating fudge...a little goes a long way. Unless, of coarse, you are staying up late watching a movie in fuzzy pajamas with a tub full and a big spoon! ;) Of course you could find more dignified, and creative, cute ways to serve it, like freezing it in cute star shaped ice cube molds, or rolling into balls or slicing into cubes (like fudge), or as a dip with animal or graham crackers, I suppose! Or as an ice-cream topping/ mix-in. Yummm!

UNBAKED COOKIE DOUGH COOKIES (SAFE TO EAT RAW)

Steps:

• 1. Cream butter and sugar together until well mixed. Add remaining ingredients and mix well by hand. Roll into bite-size balls.
• 2. Place balls on a cookie sheet with sides or a shallow pan and freeze until firm, about 30 minutes. When firm store in a plastic zip-type bag in the freezer. When you want to eat cookies, remove what you want from freezer and let them stand at room temperature for 5 minutes. Then enjoy!
• 3. If you are going to serve the cookies soon after mixing them up you can chill them in the refrigerator for at least an hour. You may eat them as is or optionally dip the tops of the cookies in melted chocolate melts and serve immediately. Cookies cannot be dipped after freezing because the chocolate melts will not stick. You cannot freeze after dipping, So only do this if you are going to eat them immediately.

EGG FREE, NO-BAKE COOKIE DOUGH (FOR EATING!)

Steps:

• Combine all ingredients except for the water in a bowl. It helps if you cream the margarine separately and then add it to the bowl to avoid spending a long time trying to smooth out pieces of margarine. The mixture will be very crumbly and dry because the eggs were left out (to avoid salmonella issues when eating raw). Gradually begin adding small amounts of water until dough reaches desired consistency.
• Store in the fridge or freezer (not at room temperature or it will quickly spoil because it contains uncooked margarine). Eat with a spoon or place on top of pies, ice cream cakes, cheesecake, homemade icecream, or frozen yogurt!

EDIBLE COOKIE DOUGH

Steps:

• Beat the butter and sugar together, preferably in a mixer. Add the vanilla, ½ tsp salt and the flour, then mix until it looks like breadcrumbs. Keep mixing as you add the milk until it comes together to form a dough. Eat as it is or try one of these flavourings:
• Salted caramel dough: Add 1 tbsp dulce de leche, ½ tsp salt and a handful of dark chocolate chips to the dough and mix well.
• S'more cookie dough: Add 1 tbsp chocolate hazelnut spread, 2 crumbled digestive biscuits, and some mini marshmallows.
• Apple & cinnamon dough: Add some little chunks of dried apple and a sprinkle of cinnamon sugar (1 tsp cinnamon mixed with 1 tbsp soft brown sugar).
• Peanut heaven dough: Add 1 tbsp peanut butter and a handful of sugar-coated chocolate peanuts.

UNBAKED COOKIES

Steps:

• In a saucepan over medium heat, bring first 3 ingredients to a boil.
• Cook for 3 minutes, stirring constantly. Remove from heat.
• In a large mixing bowl, combine remaining ingredients and add milk/sugar/butter mixture.
• Mix thoroughly and drop by tablespoons onto wax paper-lined cookie sheets to harden. Place in fridge or freezer to speed the process.