ABCs of Baking: R for Raw Cookie Dough

There are few things more delightful than raw cookie dough, but the cold hard truth is that it’s not the best thing for us to eat. I know, I know… I’ve eaten my fair share of it, too. As a kid, I even hid out in the downstairs bathroom one night with my sister to eat our forbidden treasure. But, here’s the thing: it’s pretty easy to have our dough and eat it, too!

It turns out that a perfect substitute for eggs is milk. Yep, milk! Since you don’t plan to bake the cookies, you just need the milk to add moisture and you won’t miss the binding element of the eggs. A lesser known culprit in raw cookie dough is the flour. We don’t think of flour as being a raw ingredient, but it is and it can carry salmonella. So, before you make your dough, put the flour on a baking sheet and bake at 350 degrees for 10 minutes. Once it’s cool, mix it into your dough like usual and you’re all set. Spoonfuls upon spoonfuls of cookie dough are yours to devour with no voice in the back of your head telling you not to.  

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