Elevated raw cookie dough for the dessert course everyone remembers.

Ingredients

• 1/4 cup unsalted butter, softened
• 6 tablespoons brown sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt
• 1/2 cup all-purpose flour, heat-treated and cooled
• 1/2 cup rolled oats
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/4 cup mini chocolate chips, raisins, or both

Directions

1. Microwave the flour in 30-second intervals, stirring each time, until it reaches 165°F, usually 1-2 minutes. Let it cool completely. You can also bake it at 350°F for 5-7 minutes, then let it cool.
2. Mix the softened butter and brown sugar until smooth and creamy.
3. Stir in the milk, vanilla, and salt.
4. Add the cooled flour, oats, cinnamon, and nutmeg. Mix until a thick dough forms.
5. Fold in the chocolate chips or raisins. Eat immediately or refrigerate.

If it is too thick, add a small splash of milk. If it is too soft, add a little more flour or oats. Store covered in the refrigerator for up to 3-4 days and let it soften at room temperature before eating.

Ingredients

• 1/4 cup unsalted butter, softened
• 1/4 cup brown sugar
• 1/4 cup regular peanut butter
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 1/2 cup all-purpose flour, heat-treated and cooled
• Small splash of milk, only if needed

Directions

1. Microwave the flour in 30-second intervals, stirring each time, until it reaches 165°F, usually 1-2 minutes. Let it cool completely.
2. Mix the softened butter, brown sugar, and peanut butter until smooth.
3. Stir in the vanilla and salt.
4. Add the cooled flour and mix until fully combined.
5. Add a small splash of milk if the dough is too thick. Chill for 10-15 minutes if it feels too soft to scoop.

Use regular creamy or crunchy peanut butter. Avoid natural peanut butter because it can make the dough oily and loose. Store covered in the refrigerator for about 3 days, or freeze for up to 3 months.

Ingredients

• 1/4 cup unsalted butter, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 teaspoon milk
• 1/8 teaspoon salt
• 1/2 cup all-purpose flour, heat-treated and cooled
• 2 tablespoons crushed peppermint candies
• 2 tablespoons white chocolate chips

Directions

1. Microwave the flour in 30-second intervals, stirring each time, until it reaches 165°F, usually 1-2 minutes. Or bake it at 350°F for 5-7 minutes. Let it cool completely.
2. Mix the softened butter and sugar until smooth.
3. Stir in the vanilla, peppermint extract, milk, and salt.
4. Add the cooled flour and mix until fully combined.
5. Fold in the crushed peppermint candies and white chocolate chips. Eat right away or refrigerate.

If it is too thick, add a tiny splash of milk. If it is too soft, add a little more flour. Store covered in the refrigerator for up to 3-4 days and let it soften at room temperature before eating.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup packed brown sugar
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 2 tablespoons milk
• 1/2 cup Ghirardelli milk chocolate chips
• 1/2 cup Hershey's mini chocolate chips

Directions

1. Gather all ingredients.
2. Heat-treat the flour by microwaving it for 1 minute and 15 seconds, stirring every 15 seconds.
3. Beat the sugar and butter until creamy.
4. Beat in the vanilla and salt, then mix in the flour until a crumbly dough forms.
5. Stir in the milk, then fold in both chocolate chip varieties.
6. Serve and enjoy.

Ingredients

• Unsalted butter, softened but still slightly cool
• White sugar
• Brown sugar
• Egg
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Your choice of mix-ins

Directions

1. Heat the oven to 350°F and line baking sheets with parchment paper.
2. Beat the softened butter, white sugar, and brown sugar for 1-2 minutes, until smooth and lighter in color.
3. Add the egg and vanilla. Mix just until combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Add the dry ingredients to the butter mixture. Stir gently until the flour disappears. Do not overmix.
6. Fold in your mix-ins. Use about 1/2 to 2/3 cup total.
7. Scoop about 1 1/2 tablespoons of dough for each cookie and place them a couple of inches apart.
8. Bake for 9-10 minutes, rotating the pan halfway through. Remove the cookies when the edges are lightly golden but the centers still look soft and slightly underdone.
9. Let them sit on the baking sheet for a few minutes, then move them to a cooling rack.

Mix-in ideas include chocolate chips, M&Ms or chopped candy bars, chopped pecans or walnuts, white chocolate chips with dried cranberries, crushed pretzels, thick potato chips, or a combination. The original recipe did not include ingredient amounts, so measure them according to your preferred base recipe.