Lovers of raw cookie dough, don’t despair.

The U.S. Food and Drug Administration recently had to remind everyone to not indulge in this favourite unbaked treat after General Mills recalled 10 million pounds of flour containing a strain of E. coli, which gave dozens of people food poisoning.

The uncooked eggs in cookie dough have always presented a risk of salmonella, although a low one thanks to pasteurization. Health Canada recommends against eating raw cookie dough for this reason. Now we’re told that eating uncooked flour can also lead to illness. This is because flour isn’t heat- or pressure-treated to kill bacteria during the production process.

A quick online search for raw cookie dough recipes yields many eggless recipes but many contain raw flour. So as purveyors of everything delicious we feel the need to make a more updated cookie dough recipe that’s actually safe to eat.

We took out the eggs and played with flour replacements. Ground almonds gave the cookie dough a pleasant nuttiness but are too expensive. Coconut flour made everything mealy. We settled on grinding rolled oats in a spice/coffee grinder to a fine powder; they have the most neutral flavour, and gave the dough a similar consistency to regular cookie dough. Rolled oats are groats (hulled kernels of cereal grains) that have been roasted, steamed and pressed so they’re technically cooked and safe to eat (see: museli).

But can this dough be baked? Out of curiosity we took heaping teaspoons of the dough and baked them on a lined baking sheet for 15 minutes at 350F (175C); then let them cool to room temperature. The cookies turned out flat since there’s no leavening agent but they come out crispy and gooey, so if that’s what you like in a cookie, that’s a two-in-one.

Classic Chocolate Chip Cookie Dough

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1/4 cup (60 mL) room temperature unsalted butter

3 tbsp (45 mL) granulated sugar

1/4 cup (60 mL) brown sugar

1/2 tsp (2 mL) vanilla extract

1 tbsp (15 mL) milk

1/4 tsp (1 mL) kosher salt

3/4 cup (160 mL) finely ground rolled oats

1/4 cup (60 mL) semisweet chocolate chips

In a medium mixing bowl, mix butter and sugars with rubber spatula until smooth. Add vanilla, milk and salt. Mix until well-incorporated. Fold in ground oats and chocolate chips until smooth. Serve immediately or refrigerate for a stiffer texture.

Makes 2 servings.

Peanut Butter Cookie Dough

1/4 cup (60 mL) room temperature unsalted butter

3 tbsp (45 mL)granulated sugar

1/4 cup (60 mL)brown sugar

1/4 tsp (1 mL) vanilla extract

1 tbsp (15 mL) milk

2 tbsp (30 mL) smooth peanut butter

3/4 cup (160 mL) finely ground rolled oats

1/4 cup (60 mL) semisweet chocolate chips

Mini peanut butter cups, for garnish

In a medium mixing bowl, mix butter and sugars with rubber spatula until smooth. Add vanilla, milk and peanut butter. Mix until well-incorporated. Fold in ground oats and chocolate chips until smooth. Garnish with peanut butter cups. Serve immediately or refrigerate for a stiffer texture.

Makes 2 servings.

Tiki-tacular Cookie Dough

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1/4 cup (60 mL) room temperature unsalted butter

3 tbsp (45 mL) granulated sugar

1/4 cup (60 mL) brown sugar

1/2 tsp (2 mL) vanilla extract

1 tbsp (15 mL) milk

1/4 tsp (1 mL) kosher salt

3/4 cup (160 mL) finely ground rolled oats

2 tbsp (30 mL) diced dried pineapple

2 tbsp (30 mL) diced dried papaya

3 tbsp (45 mL) unsweetened coconut flakes

In a medium mixing bowl, mix butter and sugars with rubber spatula until smooth. Add vanilla, milk and salt. Mix until well-incorporated. Fold in ground oats, pineapple, papaya and coconut. Serve immediately or refrigerate for a stiffer texture.

Makes 2 servings.

Chocolate Confetti Cake Cookie dough

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1/4 cup (60 mL) room temperature unsalted butter

3 tbsp (45 mL) granulated sugar

1/4 cup (60 mL) brown sugar

1/2 tsp (2 mL) vanilla extract

1 tbsp (15 mL) milk

1 1/2 tbsp (22mL) unsweetened cocoa powder

1/4 tsp (1 mL) kosher salt

1/2 cup (125 mL) finely ground rolled oats

Sprinkles, for garnish

White chocolate chips, for garnish

In a medium mixing bowl, mix butter and sugars with rubber spatula until smooth. Add vanilla, milk, cocoa powder and salt. Mix until well-incorporated. Fold in ground oats. Garnish with sprinkles and white chocolate chips. Serve immediately or refrigerate for a stiffer texture.

Makes 2 servings.