Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter!

I’m siiiiick. If you follow Willow Bird Baking on Facebook or Twitter (you do, right?), you’ve probably heard me whining about it lately (okay, maybe this isn’t the best way to encourage you to follow).

It started with a sore throat and has turned into a beastly, phlegmatic ogre of a cold that has taken up residence in my chest and commenced hanging draperies and such. I have protested this development with various hot teas, soups, and my favorite home remedy suggested by readers: complaining.

I know my students are to blame for this plague! They’ve been dropping like flies recently. A wave of 6th graders was sick early in the year, and then 7th grade took a nose dive. At one point almost half the class was home in bed, weeping at the thought of missing their fantastic language arts class and writing pickup essays in fond remembrance of healthier days. That’s what students do when they’re home sick, right?

I can’t stay home until I’m better, but I do tend to baby myself when I’m sick. Take, for instance, the vat of spicy crab chowder and loaf of sourdough bread I allowed myself to eat yesterday under the guise of “feeding a cold” (not that I starve a fever or anything).

And I’m not even going to mention the amount of this cookie dough I consumed over the weekend. I’m sure cookie dough has, like, vitamins and stuff.

If nothing else, cookie dough is good for the soul. As a child, my idea of adulthood was finally getting to sit down with a tube of technically-unsafe-to-eat-before-baking cookie dough, slice it open, and eat the whole thing — no parental scolding involved.

And now, look how far I’ve come: this weekend I made not one, but three kinds of cookie dough! Not only that, but they’re all eggless and therefore actually safe to eat.

Chocolate chip cookie dough recipes are popular and easy to find, but safe-to-eat sugar cookie dough is a bit more elusive. I developed the recipe below from a regular sugar cookie recipe. But the dough that really takes the cake (literally!) is the Cake Batter Cookie Dough.

Jessica at How Sweet It Is has been going cake batter crazy lately, and I’m loving it! Inspired, I decided to create a rich cookie dough that tastes like buttery yellow cake batter, complete with sprinkles. There’s just something wonderful about food that tastes like a birthday party.

Oh, and are you wondering about those truffles in the photos? Stay tuned — I’ll tell you all about those soon, along with yet another awesome use for cookie dough!

So, in summary: I’m sick. My students are sick. We’re all sick. Eat cookie dough.

Safe-to-Eat Chocolate Chip Cookie Dough

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Recipe by: Adapted from Family Fun Magazine
Yields: about 1 1/2-2 cups cookie dough

Ingredients:
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
4 to 6 tablespoons water

Directions:
In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add the water one tablespoon at a time stirring between each, until the dough reaches cookie dough consistency.

Safe-to-Eat Sugar Cookie Dough

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Recipe by: Willow Bird Baking
Yields: about 1 1/2-2 cups cookie dough

1 1/3 cups and 1 tablespoon all-purpose flour
1/2 cup butter, softened
3/4 cup white sugar
1-2 tablespoons water
1/2 teaspoon vanilla extract

Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in flour and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

Safe-to-Eat Cake Batter Cookie Dough

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Recipe by: Willow Bird Baking
Yields: about 1 1/2-2 cups cookie dough

1 1/2 cups all-purpose flour
2/3 cup yellow cake mix
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
2 tablespoons sprinkles
4-8 tablespoons water

Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

P.S. Don’t forget about the Cheesecake Challenge! Choose any one of 9 cheesecake recipes to prepare within the next month. Email a photo to me by 4/5/2011 to be featured on Willow Bird Baking! Get more details about the challenge here.

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