Wednesday, July 3, 2013


To say that I have a "sweet tooth" is a bit of an understatement. More accurate ways to describe me include sugar mouth and Pillsbury dough girl. To say that I will go honey badger on you in order to lick the bowl is also accurate. You can ask my friends, mother, and especially my husband. When it comes to sweets, especially batter, you can find me hovering like a vulture to get a taste handful.

Yesterday I had a serious episode of what I'm going to call "sweet tooth mania." This involved me scavenging through our cupboard to find anything and everything sweet to eat. To my disappointment, there was NOTHING. This is when the internet saved my life, okay not really, but it may have saved my sweet husband from having a totally bonkers wife. (This sugar mania is serious business y'all). After browsing around, I found a general way to make cookie dough, that is safe for eating raw because it contains no eggs! I checked our cupboard once more just to be sure that we had all of the ingredients, and Praise the Lord we did!

So basically you just let the butter come to room temperature and soften (of course I couldn't wait, so I stuck it in the oven to make it soft) and add all of the ingredients to a bowl, and mix! Totally easy peasy lemon squeezy. I will suggest using a mixer (if you have one) because it breaks down the butter much more easily! Also, I didn't have chocolate chips, so my batter may look a little bare but it tasted great without them.

Raw cookie dough recipe:
1 stick of (room temperature) butter
1/4 cup white sugar
1/4 cup brown sugar
1 1/4 cups flour
1/8 teaspoon salt
1 tablespoon milk (add more if your dough is too dry)
1/2 teaspoon vanilla extract
2/3 cup chocolate chips (or the whole bag, whichever you prefer)

My dough- photo from my instagram page 

Have a wonderful Fourth of July, lovelies!



  1. YUM! I can never decide if I like the batter or finished product better when baking. I will definitely have to try this...maybe TODAY!

    1. DO IT! You won't regret it! It's hard for me to pick a favorite as well, I guess you get the best of both worlds if you actually bake them!