Remove risks with eggless cookie dough


This egg-less cookie dough recipe will satisfy sweet tooths without fear of salmonella. The single serving size allows people to enjoy without over-indulgeing.

For decades, parents have tried to scare children away from eating raw cookie dough with tales of salmonella and sickness. The actual cases are few and far between, but is it okay or not? Needless to say, the risk of becoming ill is low, and people continue to eat it. However, the scare-tactics may stick in the back of minds. 

Why not remove all uncertainty with this eggless cookie dough recipe? It is a nontraditional, no-bake-yet-easy-to-make recipe, with all the same sugary goodness of normal cookie dough. Take advantage of all that leftover and discount Valentine’s Day candy, and make a treat that will last as long as any sugar craving. 

This recipe is good for a quick treat to have around the dorm or apartment, and it is also really good for any Education majors in student teaching looking for a snack to whip up for a class. Whatever the need, if sweets are involved, this recipe will satisfy it. There isn’t much nutritional value, but it is 100 percent impossible to contract salmonella from this recipe. It’s OK to slip away from diets every now and then — indulge a little and have some fun.

Ingredients (approximately 2 cups)

1/2 cup softened butter

3/4 cup brown sugar

1 teaspoon vanilla

1/4 teaspoon salt

1 1/4 cups flour

2-4 tablespoons milk (all of the milk might not be needed)

1 cup mix-ins, i.e. chocolate chips, M&M’s, chocolate toffee chips


Cream butter and sugar in a bowl. If butter has not been bought softened, put a half stick of butter in the microwave and nuke it for about 15 seconds. Stir in vanilla and two tablespoons of milk. Mix in salt and flour and add more milk as needed. Gently stir in chips (chocolate chips, M&M’s and chocolate toffee chips). Can be enjoyed immediately or chilled first and eaten later. Store leftovers in the refrigerator.

By Aspen Gage

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