UNBAKED COOKIES
A very uninspired name, that's for sure, but I bet you'll remember them anyway once you've tried them! A recipe from 'The Mennonite Treasury of Recipes,' this is still a favourite among every Mennonite family that I know! My mom never wanted to make these for me as a kid, I guess because they're terribly sweet (and you know how bad sugar is for kids!!), but now that I don't live under my parents' roof anymore, I can make them as often as I want. Problem is, between my husband, daughters and I, even a double batch doesn't last very long!! I usually do use a little less sugar because mom was right, they are quite sweet. Freezes really well -- if they make it to the freezer! (Yield is approximate; depends how big you make your cookies.)
Provided by Swan Valley Tammi
Categories Drop Cookies
Time 20m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, bring first 3 ingredients to a boil.
- Cook for 3 minutes, stirring constantly. Remove from heat.
- In a large mixing bowl, combine remaining ingredients and add milk/sugar/butter mixture.
- Mix thoroughly and drop by tablespoons onto wax paper-lined cookie sheets to harden. Place in fridge or freezer to speed the process.
EGG FREE, NO-BAKE COOKIE DOUGH (FOR EATING!)
Everyone has those nights where they just want to curl up with a movie and a bowl of ice cream or cookie dough. This cookie dough is perfect for doing so- it is low in salt, quick to whip up, and tastes absolutely delicious frozen. Homemade cookie dough is wonderful on top of all kinds of desserts, too. (When making cookie dough that is not being baked, leave out the eggs and substitute them with a little water if needed to avoid the chance of getting Salmonella.)
Provided by Jessa M
Categories Dessert
Time 5m
Yield 3 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except for the water in a bowl. It helps if you cream the margarine separately and then add it to the bowl to avoid spending a long time trying to smooth out pieces of margarine. The mixture will be very crumbly and dry because the eggs were left out (to avoid salmonella issues when eating raw). Gradually begin adding small amounts of water until dough reaches desired consistency.
- Store in the fridge or freezer (not at room temperature or it will quickly spoil because it contains uncooked margarine). Eat with a spoon or place on top of pies, ice cream cakes, cheesecake, homemade icecream, or frozen yogurt!
COOKIE DOUGH FOR EATING UNBAKED
Tollhouse recipe tweaked. I love cookie dough bits in ice cream plus I have very fond memories of eating cookie dough with a spoon out of a tub once as a teen. Here is my answer to the raw egg in regular cookie dough (which poses a very very unlikely, but potentially life threatening risk if you happen to be unlucky.) Some...
Provided by C C
Categories Chocolate
Time 10m
Number Of Ingredients 8
Steps:
- 1. Cream butter & sugars. Mix in salt and vanilla.
- 2. (This step should help kill any germs in the flour) 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.
- 3. Mix in the flour and water into the creamed mixture. Add chocolate chips (1 cup was plenty for me.) Place in freezer to cool, while you lick off the beaters! ;)
- 4. ** Softened coconut oil is a delicious replacement for the butter! It tastes so good, I'm tempted to make shortbread out of it, without the chocolate...but with the chocolate it tastes like Mounds candy bar! 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!
EDIBLE COOKIE DOUGH
Our easy cookie dough mixture is totally safe to eat and can be made in minutes. Keep a batch in the fridge, eat it by the spoon, serve it with ice cream, or mould it, shape it and colour it with food dye
Provided by Emma Freud
Categories Treat
Time 15m
Yield Serves 12 (Makes 30-40 balls)
Number Of Ingredients 5
Steps:
- Beat the butter and sugar together, preferably in a mixer. Add the vanilla, ½ tsp salt and the flour, then mix until it looks like breadcrumbs. Keep mixing as you add the milk until it comes together to form a dough. Eat as it is or try one of these flavourings:
- Salted caramel dough: Add 1 tbsp dulce de leche, ½ tsp salt and a handful of dark chocolate chips to the dough and mix well.
- S'more cookie dough: Add 1 tbsp chocolate hazelnut spread, 2 crumbled digestive biscuits, and some mini marshmallows.
- Apple & cinnamon dough: Add some little chunks of dried apple and a sprinkle of cinnamon sugar (1 tsp cinnamon mixed with 1 tbsp soft brown sugar).
- Peanut heaven dough: Add 1 tbsp peanut butter and a handful of sugar-coated chocolate peanuts.
Nutrition Facts : Calories 165 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
UNBAKED COOKIE DOUGH COOKIES (SAFE TO EAT RAW)
Everybody seems to love cookie dough but its not safe to eat if it has eggs in it. Here is an unbaked cookie that solves the problem. Recipe is not my creation, but I am unsure of source.
Provided by Kathie Carr
Categories Candies
Time 15m
Number Of Ingredients 10
Steps:
- 1. Cream butter and sugar together until well mixed. Add remaining ingredients and mix well by hand. Roll into bite-size balls.
- 2. Place balls on a cookie sheet with sides or a shallow pan and freeze until firm, about 30 minutes. When firm store in a plastic zip-type bag in the freezer. When you want to eat cookies, remove what you want from freezer and let them stand at room temperature for 5 minutes. Then enjoy!
- 3. If you are going to serve the cookies soon after mixing them up you can chill them in the refrigerator for at least an hour. You may eat them as is or optionally dip the tops of the cookies in melted chocolate melts and serve immediately. Cookies cannot be dipped after freezing because the chocolate melts will not stick. You cannot freeze after dipping, So only do this if you are going to eat them immediately.
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