Cookie Dough for Eating Unbaked
- 1 c
- butter (2 sticks) **see note below in step 4 for non-dairy option
- 3/4 c
- 3/4 c
- brown sugar
- 1 tsp
- 1 tsp
- 2 1/4 c
- flour, or oat flour, or half of each; *see step 2
- 1/4 c
- 1-2 c
- chocolate chips
Dry toast your flour/ oat flour in a skillet over medium high heat. Don't let it burn. Stir constantly, and remove from heat once it starts to brown. I like the extra depth of flavor toasting gives.
*My favorite is half oat flour, and half regular flour. I've done all oat flour with coconut oil replacing the butter, and their consistency wasn't quite as good, a little harder and more crumbly...but not bad! They tasted a bit like Mounds. All regular flour should work just fine, too.
Place in freezer to cool, while you lick off the beaters! ;)
This cookie dough is rich, and I am finding I like to savor it in small little pinches...I haven't had the equivalent of a whole cookie yet, but I have the satisfying feeling like I've indulged! It reminds me of eating fudge...a little goes a long way. Unless, of coarse, you are staying up late watching a movie in fuzzy pajamas with a tub full and a big spoon! ;)
Of course you could find more dignified, and creative, cute ways to serve it, like freezing it in cute star shaped ice cube molds, or rolling into balls or slicing into cubes (like fudge), or as a dip with animal or graham crackers, I suppose! Or as an ice-cream topping/ mix-in. Yummm!