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Rating: 5 stars I got to try this recipe both ways... exactly how it was written and w/ the suggestions. Trust me... DO THE SUGGESTIONS!!! I followed the first batch exactly (just adding mini choc chips) and it was very watery and stickly like others said. The taste was ok but nothing special. I probably would of been fine w/ it but it didn't make that much specially after everyone picked at it to give it a try. So I decided to make another batch and this time I tried out the suggestions. OMG Everyone LOVED the second batch!!!! My kids didn't even want to use the first batch anymore so I threw it out. The second batch not only tasted better but it also came out more like cookie dough and it wasn't sticky at all. I doubled the recipe so we could pick at it and still have plently to add to my vanilla icecream. This is how I made it: 5 TBS BROWN SUGAR, 6 TBS SUGAR, 4 TBS BUTTER SOFTENED, 1 TEAS VANILLA, 3 TBS WHOLE MILK, 1 CUP FLOUR, 1/2 TEAS SALT, 1/2 CUP MINI CHOC CHIPS. This was enough to make 24 small melon ball size of chunks that I've put in the freezer.. When ready to add to my icecream I just cut each ball into forths and it was the perfect cookie dough chunk. Definatly try this out.. I can see how this would be addicting.. I can go into the freezer at any time and take out a small ball and eat it... Ummmmmm Thumb Up Helpful (426)

Rating: 3 stars I followed recipe 'as is' the first time. It just seemed to be missing something. I was wanting something more like chocolate chip cookie dough and found this to be more like sugar cookies. The next time I made a couple of changes... I used all brown sugar, milk instead of water, a bit more butter and vanilla and finally added just a pinch of salt. This was superb! Will be making it regularly. Thumb Up Helpful (185)

Rating: 5 stars Wow! What a simple great recipe. Based on the other reviews these are the modifications that I made: I doubled the amount of vanilla 1 1/2 TB milk instead of water 2 TB of brown sugar and I added a little over a 1/4 of a cup of mini chocolate chips. When completely mixed I wrapped it in plastic wrap rolled it in a log and froze it. I then sliced up the log (how you would for slice and bake cookies) and quartered each slice. Amazing! Thumb Up Helpful (106)

Rating: 4 stars Wonderful! I loved this but here is a suggestion for the health conscious (as I admittedly myself) who worry about fat content. Try substituting the butter for the same amount of yogurt. It tasted great! I used vanilla but I believe plain may be better. Thumb Up Helpful (37)

Rating: 4 stars I'm giving this 4 stars as it's written. I followed the recipe exactly the first time - although it wasn't bad I definitely felt like it was missing something. Just wasn't like the real thing. Well after tweaking it just a little I've found that what it's missing is some salt and a little baking soda (that's what really makes it taste like "normal" cookie dough). I also used milk instead of water but used less of it the second time around just until it had the right consistency. With these changes it was definitely a 5-star recipe - I couldn't tell the difference between that and regular cookie dough! It's kind of dangerous actually;-) Thumb Up Helpful (33)

Rating: 5 stars A wonderful addition to a bowl of ice cream (if you can stop eating it plain!). I used milk instead of water doubled the vanilla and added 1/2 cup mini semi sweet chocolate chips. I put the mixture on a piece of plastic wrap and formed a log/loaf after sealing the wrap. I also dusted the cut pieces with powdered sugar to help prevent sticking when I put the pieces in a container to store in freezer. Thumb Up Helpful (21)

Rating: 5 stars I followed the recommendations of GingerB ( 5 TBS BROWN SUGAR 6 TBS SUGAR 4 TBS BUTTER SOFTENED 1 TEAS VANILLA 3 TBS WHOLE MILK 1 CUP FLOUR 1/2 TEAS SALT 1/2 CUP MINI CHOC CHIPS) and these turned out phenominal! The kids LOVED them and ate most of them before we put them in our homemade vanilla ice cream. I will definitely make this again maybe even keep some on hand in the freezer for a quick sweet fix:) Thumb Up Helpful (19)

Rating: 5 stars ooooohhhh...soooo good! I actually quadruple this recipe and then scoop it out onto a cookie sheet in small little heaps as if you were going to bake it but then put it in the freezer.If you can hold off on eating them all they will last for about 2 weeks in a freezer safe container. Thumb Up Helpful (16)