I’m a Pinterest fan. I’m on that addicting site, way too much for my own good, and frankly it’s my iPhone’s fault…you see, they have an app for Pinterest – I’m going to bet you all already knew that…
Anyways, when I’m sitting there bored, I whip open my app and pin away.
And Ryan doesn’t complain because he likes Pinterest, too. Yep. True story. We piece together our DIY projects cuddled-up for bed, and browse Pinterest. Yes, it’s true.
Anyways, Back to the original point.
I love the site, and if you’ve been on Pinterest you know there about 50 varieties of every recipe on that site, and they all seem to be a trend at the same time.
And if you know me and have been following along for any length of time, you know that we don’t follow recipes well at our house, we play with it, add some of this and add some of that…so I’m going to be a culprit and add yet another recipe to the mix.
I was ecstatic to find out that there was an eggless recipe out there, I’ve never been afraid of getting salmonella, but since we I got pregnant – well, y’all know how the restrictions go – no raw eggs is one of those restrictions.
So, as you can imagine, I was thrilled to discover such a thing, and I thought just about anyone on the planet would be until I told my dear sister-in-law, Heather (whom by the way is 6 wks ahead of me in her pregnancy), about it.
The conversation went a little like this. OK – exactly like this:
Me: “Oh my goodness, guess what I found!?!”
Me: “An egg-less cookie dough recipe!!!”
Heather: “…….Well, I suppose that’s great if you are someone who likes raw cookie dough….”
Me: “Oh. You don’t?”
Me: “Well, I guess I won’t be sending you the recipe…”
Heather: “Haha, OK.”
Yep, that seriously happened.
Alright, without further-ado….
Eggless Cookie Dough Recipe
1 1/2 cup brown sugar
1/2 cup butter (1 Stick), softened
1/2 tsp. vanilla
1/2 cup of milk
2 1/4 cups of flour
1 cup chocolate chips
In a medium bowl, mix together the brown sugar and butter until smooth. Stir in vanilla and milk. Mix in the flour, salt, and chocolate chips until well blended. Chill in the refrigerator.
It’s a bit wet right at first, chilling helps it to harden and get a better texture.
We put half of the batch in the refrigerator and half of the batch we shaped the dough into balls and froze on a cookie sheet lined with waxed paper. Later we stored them in a Tupperware container in the freezer covered with saran wrap.