EDIBLE OATMEAL COOKIE DOUGH RECIPE RECIPES

Steps:

• 1.

  Pulse oats in a food processor or blender until finely ground; set aside. Beat in butter and granulated and brown sugar in a mixing bowl with an electric mixer until creamy. Beat in ground oats and cinnamon. Stir in chocolate chips. Store in the refrigerator for up to 5 days. Serve with Hy-Vee honey graham crackers if desired.

Steps:

• Microwave Instructions: Microwave the flour in a microwave-safe bowl for one minute. Remove and stir well — it will seem hard to stir at first and then will break apart. Microwave for one more minute or until the temperature reaches 165 degrees F throughout. Stir the flour very well then sift into a medium bowl.
• Oven Instructions: Spread flour onto a baking sheet and bake in a 350-degree Fahrenheit oven for 10 minutes. Sift the flour into a bowl.
• Beat the brown sugar, granulated sugar, butter, milk, vanilla extract, and the molasses with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl then evenly sprinkle the baking soda and salt over the mixture. Beat for 30 seconds then add the flour and mix on low speed until well incorporated. If the dough seems too thick or dry, beat in another 1/2 tablespoon of milk. Fold in the chocolate chips.
• Beat the brown sugar, granulated sugar, butter, milk, vanilla extract, and the molasses with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl then evenly sprinkle the baking soda, salt, and the cocoa powder over the mixture. Beat for 30 seconds then add the flour and mix on low speed until well incorporated. If the dough seems too thick or dry, beat in another 1/2 tablespoon of milk. Fold in the chocolate chips.
• Beat the brown sugar, granulated sugar, butter (2 tablespoons), peanut butter, milk, vanilla extract, and the molasses with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl then evenly sprinkle the baking soda and salt over the mixture. Beat for 30 seconds then add the flour and mix on low speed until well incorporated. If the dough seems too thick or dry, beat in another 1/2 tablespoon of milk. Fold in the chopped peanuts.
• Beat the brown sugar, granulated sugar, butter, milk, vanilla extract, and the molasses with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl then evenly sprinkle the baking soda, salt, and cinnamon over the mixture. Beat for 30 seconds then add the 1/4 cup of flour and oats, and then mix on low speed until well incorporated. If the dough seems too thick or dry, beat in another 1/2 tablespoon of milk. Fold in the raisins (if using).
• Beat the brown sugar, granulated sugar, butter, milk, and the vanilla extract with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl then evenly sprinkle the baking soda, cream of tartar, salt, and cinnamon over the mixture. Beat for 30 seconds then add the flour and mix on low speed until well incorporated. If the dough seems too thick or dry, beat in another 1/2 tablespoon of milk. Serve sprinkled with cinnamon sugar.