Something about spring just makes me want cookie dough. In the winter, I’m all about fresh-baked cookies straight from the oven, but as the warmer temperatures near, I just want to eat the dough. Is that too much to ask?
Of course not! Which is why I’m on a mission to turn all of my favorite cookies into safe-to-eat cookie doughs. You can find my efforts in three posts: part 1 (chocolate chip, sugar cookie, and oatmeal), part 2 (pumpkin spice and double chocolate), and part 3 (peanut butter). This is the last one for a while, unless one of you lovely readers has a favorite cookie I haven’t hit yet. If you do, drop me a line in the comments and I’ll see what I can do 🙂
As a note, most folks are aware of the dangers of eating raw egg, but I, for one, was shocked to find out that raw flour can pose a risk as well. To find out more about how to make flour safe for use in cookie dough, check out this post. It contains a method for baking out potential issues, which is what I’m referring to as “baked flour” in the recipe below. I like to make a large batch of baked flour, and pull it out when I’m getting the cookie dough munchies!