Tammy: My kids are always clamoring for cookie dough! The problem is I am paranoid about the raw eggs in cookie dough, so I came up with an idea that made everyone happy. I took a chocolate chip cookie dough recipe and rewrote the ingredients, replacing the raw eggs with milk, replacing the shortening with butter, and omitting the baking soda. The recipe originally called for one egg, but the kids use a scant 1/4 cup of milk. All three of my kids can make this recipe by themselves, and now when they actually make chocolate chip cookies, the kids keep their fingers out of the dough.
I discovered that I could also spread the dough out on a cookie sheet and place it in the freezer until hardened. Then they pop the frozen cookie dough onto a cutting board and use a sharp knife to break it into small pieces that can be sprinkled over ice cream. The homemade version tastes SO much better than the artificial! Try it!
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| Recipes |
1 |
2 |
3 |
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| Servings |
6 |
12 |
18 |
24 |
30 |
36 |
| Makes |
3 C. |
6 C. |
9 C. |
12 C. |
15 C. |
18 C. |
| Ingredients | ||||||
| Butter or margarine, at room temperature |
1/4 lb. |
1/2 lb. |
3/4 lb. |
1 lb. |
1-1/4 lbs. |
1-1/2 lbs. |
| Brown sugar |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Sugar |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Milk |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Vanilla |
3/4 t. |
1-1/2 t. |
2-1/2 t. |
1 T. |
1 T. + 3/4 t. |
1 T. + 1-1/2 t. |
| Flour |
1-1/8 C. |
2-1/4 C. |
3-3/8 C. |
4-1/2 C. |
5-5/8 C. |
6-3/4 C. |
| Salt |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
| Semi-sweet mini chocolate chips |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
Assembly Directions:
Cream the butter, then gradually add the two sugars, beating until light and smooth. Beat in the vanilla and milk. Sprinkle in the salt and beat a few seconds. Add the flour and mix on medium speed until completely incorporated. Stir in the chocolate chips. This is a smallish recipe – there won’t be much of it hanging around for too long!
Freezing Directions:
Place cookie dough in a freezer container or freezer bag. If in a freezer bag, squeeze out the excess air before sealing. Remember to label the container so you don’t get it confused with real cookie dough! Seal and freeze.
Serving Directions:
Thaw in the refrigerator.
Comments:
*Note: This dough is NOT suitable for baking. The cookies would come out of the oven looking like flat chocolate chip crackers!
Nutritional Info:
Per Serving: 439 Calories; 22g Fat (43.4% calories from fat); 4g Protein; 61g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 280mg Sodium.
Exchanges: 1 Grain (Starch); 4-1/2 Fat; 3 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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