Edible Cookie Dough
By Amanda LuchtelPublished on June 20, 2025
Time
15 minutes, plus 45 minutes chilling
Yield
Serves 10 to 12 (Makes 2 cups)
Ingredients
Before You Begin
Do not substitute rolled oats for the quick oats. We do not recommend baking this dough to make cookies. To use as an ice cream stir-in, roll about 1 cup cookie dough into heaping ¼-teaspoon pieces (about ½ inch each) and freeze until solid, at least 15 minutes; fold frozen pieces into churned ice cream base before freezing ice cream.
Instructions
- Process 2 cups (6 ounces/170 grams) quick oats in food processor until mixture resembles fine cornmeal, about 2 minutes. Transfer ground oats to fine-mesh strainer set over bowl and sift, stirring and scraping oats through strainer with whisk, until only larger pieces of oats remain in strainer, about 2 minutes. Return any oats left in strainer to processor and process until mixture resembles fine cornmeal, about 2 minutes. Repeat sifting until you have 1⅓ cups oat flour; use any remaining unsifted oats for oatmeal or another use.
- Add 1 cup packed (7 ounces/198 grams) dark brown sugar and 8 tablespoons cubed and softened unsalted butter to now-empty food processor and process until well combined, about 30 seconds, scraping down sides of bowl as needed. Add 2 tablespoons whole milk, 1 tablespoon light corn syrup, 1 teaspoon vanilla extract, and ½ teaspoon table salt and pulse until homogeneous paste forms, about 6 pulses.
- Add oat flour and pulse until incorporated, about 10 pulses, scraping down sides of bowl as needed. Transfer cookie dough to now-empty bowl. Using silicone spatula or wooden spoon, stir in ¾ cup (4½ ounces/128 grams) mini semisweet chocolate chips until evenly combined and no flour pockets remain. Refrigerate dough until firm, about 45 minutes. Serve chilled. (Dough can be refrigerated for up to 1 week or frozen for up to 1 month; thaw overnight in refrigerator before serving.)
Time
15 minutes, plus 45 minutes chillingYield
Serves 10 to 12 (Makes 2 cups)Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
This edible cookie dough combines traditional cookie dough’s irresistible texture and flavor with the safety of heat-treated ingredients. We swapped out raw flour for homemade oat flour—made from quick oats that have been processed into flour—which means you can enjoy it without worry. The quick oats gave the dough a mild nutty flavor and a satisfying chew, and the addition of mini chocolate chips created a perfect balance of sweetness and texture. The inclusion of corn syrup and whole milk meant the dough remained soft even when frozen, which made it the ideal mix-in for ice cream.
Before You Begin
Do not substitute rolled oats for the quick oats. We do not recommend baking this dough to make cookies. To use as an ice cream stir-in, roll about 1 cup cookie dough into heaping ¼-teaspoon pieces (about ½ inch each) and freeze until solid, at least 15 minutes; fold frozen pieces into churned ice cream base before freezing ice cream.
Instructions
- Process 2 cups (6 ounces/170 grams) quick oats in food processor until mixture resembles fine cornmeal, about 2 minutes. Transfer ground oats to fine-mesh strainer set over bowl and sift, stirring and scraping oats through strainer with whisk, until only larger pieces of oats remain in strainer, about 2 minutes. Return any oats left in strainer to processor and process until mixture resembles fine cornmeal, about 2 minutes. Repeat sifting until you have 1⅓ cups oat flour; use any remaining unsifted oats for oatmeal or another use.
- Add 1 cup packed (7 ounces/198 grams) dark brown sugar and 8 tablespoons cubed and softened unsalted butter to now-empty food processor and process until well combined, about 30 seconds, scraping down sides of bowl as needed. Add 2 tablespoons whole milk, 1 tablespoon light corn syrup, 1 teaspoon vanilla extract, and ½ teaspoon table salt and pulse until homogeneous paste forms, about 6 pulses.
- Add oat flour and pulse until incorporated, about 10 pulses, scraping down sides of bowl as needed. Transfer cookie dough to now-empty bowl. Using silicone spatula or wooden spoon, stir in ¾ cup (4½ ounces/128 grams) mini semisweet chocolate chips until evenly combined and no flour pockets remain. Refrigerate dough until firm, about 45 minutes. Serve chilled. (Dough can be refrigerated for up to 1 week or frozen for up to 1 month; thaw overnight in refrigerator before serving.)
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