The Platypus

(Mostly) No-Bake Raw Edible Cookie Dough With Mix-Ins

(Mostly) No-Bake Raw Edible Cookie Dough With Mix-Ins

It was during my backpacking trip through the Alps of Norweiga in the winter of 1993 that I discovered a small bakery hidden behind a larger bakery, run by the husband-and-wife team of Björn Ulvaeus and Agnetha Fältskog.

Despite their initial reluctance to share their secret family recipe with me, a strange but beautiful man from Canada, this couple soon changed their minds once I pulled a small switchblade from my back pocket.

Here’s how to make these delicious treats:

The stuff you need to make it
▢ 1 ¾ cup all-purpose flour (215g)
▢ 1 cup softened, unsalted butter (226g)
▢ 1 ¼ cups, tightly packed, brown or golden sugar (250g)
▢ ¼ cup white sugar (50g)
▢ 1 teaspoon vanilla extract
▢ ¾ teaspoon salt
▢ 1-2 tablespoons dairy or non-dairy milk
▢ ½ cup of chopped up mix-ins such as chocolate chips, peanuts, sprinkles, or even peanut butter

The things you do to turn the stuff into food
▢ Preheat your oven to between 349ºF and 351ºF
▢ Spread flour in an even layer over a large baking sheet
▢ Bake for 5-7 minutes so that you don’t get the shits from eating raw flour
▢ Run the cooked flour through a sifter to break up any clumps that may have formed while baking
▢ Set flour aside and allow to cool
▢ In a large bowl combine softened butter, sugars, vanilla extract, and salt
▢ Gradually add cooled, sifted flour, stirring until completely combined
▢ If dough is too stiff, slowly add milk until you receive your desired consistency
▢ Fold in your mix-ins and refrigerate for a few minutes before serving

How you eat the food
You can eat the dough on its own, mix it in with some ice cream, or spread some between two cookies and make some ungodly cookie dough cookie sandwich.

What you do when you don’t wanna eat anymore
Store any leftover cookie dough in an airtight container in the refrigerator for up to one week.

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