First, let me just get out of the way that I don’t like eggs. It’s something about the yolk…I don’t like the consistency, the taste, or the fact that they are, essentially, chicken babies who never had a chance. You can think I’m crazy, it’s nothing new. If I order a dish with eggs, I typically brush it aside or give it to another person at the table. Why am I telling you this? Well, because this incredible cookie dough is completely eggless which enables you to eat it straight from the bowl!
Come on, you know you’ve done it. It’s the best part of making cookies. Let’s face it, you can buy some pretty damn good cookies these days, but making it yourself allows you to lick the excess dough from the beaters of the mixer. Why else would you go through all the effort? It’s absolutely nostalgic for me. Growing up, my dad made cookies all the time. I would have to battle my three sisters for one of the two beaters. Often we would have cookie dough in the freezer and I would sneak down and take a spoon to the frozen reserved dough. Just sitting in front of the freezer like a fat kid.
Fast forward to being a grown fat kid. Not at all fat, but definitely still a fat kid at heart. A grown adult fat kid man – it makes sense to me. I’ve tried several different edible cookie dough recipes and finally tweaked them to fit my tastes just right. I add toasted oats for texture and crunch. I also add cinnamon to balance out the sweetness of the brown sugar and to pull out the rich flavor of the chocolate. Oh! Speaking of chocolate, I used part semi-sweet chocolate and part 60% bittersweet chocolate. I just think the bittersweet chocolate balances the intense sweetness of semi-sweet chocolate. AND…I tend to think most semi-sweet chocolate brands taste artificial.
I’m hopeful you will try and share this recipe. It’s perfect with a late night glass of milk, or even a cup of coffee. Lightly chill the mixture for most “cookie dough” consistency.
1 stick softened unsalted butter
3/4 cups packed brown sugar
1 teaspoon vanilla
1/2 cup rolled oats
2 tablespoon milk
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup all-purpose flour
1/2 cup semi-sweet chocolate chips
1/2 cup 60% bittersweet chocolate chips
With your mixer, cream together butter and brown sugar. Add in vanilla, cinnamon, and salt, mix. Add in flour. Over low heat, toast oats in a small saucepan until just crisp (your nose will know when they’re done). Let cool and add to mixture. Fold in 1/2 cup semi-sweet chocolate chips and 1/2 cup bittersweet chocolate chips. Store leftovers in the refrigerator. Freeze for up to three months.
*basic recipe by centercutcook.com
*there are certain risks to eating anything raw – so use precaution if you have a sensitive stomach or allergy to raw flour, sugar, etc. etc. Use your brain.