Food with My Dude #24: The Classic Chocolate Chip Cookie Dough

I found this recipe in college and I took a screenshot of it, but I don’t recall the website. Until I find it, I’ll just share the screenshot of this yummy recipe to show that it’s not my original recipe.

The raw cookie dough at the store is super expensive and I can only have a few bites of it because it’s too rich. I find this alternative much better suited for myself. Besides, don’t we all love sneaking and eating some cookie dough whenever we actually bake cookies? Stephen didn’t like the recipe, so more for me!

Ingredients:

• 1/4 cup room temperature unsalted butter
• 3 tbsp granulated sugar
• 1/4 cup of brown sugar
• 1/2 tsp of vanilla extract
• 1 tbsp of milk
• 1/4 tsp of kosher salt [not needed if using salted butter]
• 3/4 finely grounded rolled oats
• 1/4 cup of semisweet chocolate chips

This screenshot was the only thing I’ve been referring to since then.

I double the recipe because I find myself eating my way through the single serving. Definitely super unhealthy of me, but it’s okay to induldge every now and then, right?

Price:

$

We usually have all the ingredients except for the chocolate chips, so it’s relatively cheap to pull together.

First mix together these ingredients in a bowl:

• 1/4 cup room temperature unsalted butter
• 3 tbsp granulated sugar
• 1/4 cup of brown sugar

Make sure you mix it well together, or you’ll have small spoonfuls of butter — which could be worse, or so I think. I was the weird elementary kid that would eat butter by the spoonful. I don’t know why no one put a stop to that, but I turned out fine.

Once that mixture is somewhat smooth, now pour in the liquids [and salt if applicable:

• 1/2 tsp of vanilla extract
• 1 tbsp of milk
• 1/4 tsp of kosher salt [not needed if using salted butter]

I get too eager sometimes and my mixture isn’t completely smooth whenever I mix in the milk and vanilla.

Despite jumping the gun, it turns out pretty well.

I don’t actually use the ground oats that the recipe calls for. I use these instead, and I like them because they add a little crunch and some substance to the dough. That way, it doesn’t feel like I’m eating straight sugar, although I really am.

I mean, who wouldn’t trust this guy to add somewhat nutritional benefits to this sweet and sugary dessert?

Once the mixture is smooth and stirred well with the liquids, add in the last two ingredients:

• 3/4 finely grounded rolled oats
• 1/4 cup of semisweet chocolate chips

I halfway worry that there are too many oats and chocolate chips for the dough ratio, but the dough ends up sticking to the oats, so it works out pretty well.

Once completely smoothed out, you should have some delicious raw cookie dough!

It kind of looks like a granola bar, which I guess in some cases and other ingredients it could be.

Taste: My guilty indulgence, but I have no more than a few spoonfuls at a time. Less than 10, perhaps. I like how it’s not as rich as the store-bought cookie dough that you can get from Walmart or other grocery stores. I like using this recipe because it makes me feel slightly less bad that I’m eating straight sugar, and the texture of it is good too. The sugars are balanced evenly and it really does taste like the packaged and homemade cookie dough that’s used for baking.

Rating:

Heat level: N/A

Do you like the store-bought cookie dough? Are you sneaky and will the spoon once you bake some cookies? A little dough never hurts anyone, right?