Cookbook:Edible Cookie Dough

The edible cookie dough recipe is safe to eat without worrying about raw flour and eggs.^[1]

Ingredients

Preheat the oven to 200 °C (392 °F). Line a baking pan and spread flour onto it. Cook in oven for 5 minutes to kill any harmful bacteria.^[1]
- Alternatively, you can microwave the flour in intervals of 20 seconds, stirring between each interval, until the temperature reaches 75°C (167°F).^[2]
Cream the butter and sugar in a mixing bowl until light and fluffy.
Beat in the vanilla and salt.
Add the flour, and mix in until you get a breadcrumb consistency.
Gradually add milk, mixing to form a soft dough.
Use the edible cookie dough as it is or serve with ice cream or other desserts.

The edible cookie dough can be stored in refrigerator for up to 4 days.
You can freeze the edible cookie dough for up to 3 months by rolling into balls, placing on a lined baking pan, freezing until solid (about 2 hours), and transferring to a ziplock bag for long-term storage.
For salted caramel cookie dough, mix in 1 tablespoon dulce de leche, another ½ teaspoon salt, and a handful of dark chocolate chips.
For s'mores cookie dough, mix in 1 tablespoon chocolate hazelnut spread, 2 crushed graham crackers and a handful of mini marshmallows.
For apple and cinnamon cookie dough, mix in 1 tablespoon additional brown sugar and 1 teaspoon ground cinnamon, and dried apple chunks.
For peanut heaven cookie dough, mix in 1 tablespoon peanut butter and a handful of chocolate-covered peanuts.
For chocolate cookie dough, mix in 1 tablespoon cocoa powder.
You can make colored cookie dough by mixing in a few drops of food coloring.
You can experiment with molding the dough into different shapes.