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Choose your next spoonful.

Flavor-led recipes, precise heat-treatment guidance, and serving notes for raw cookie dough with a proper dessert-course finish.

Freshly baked oatmeal cookiesWarm and texturalEdible Oatmeal Cookie DoughRolled oats, cinnamon, nutmeg, and a choice of chocolate or raisins.Read the recipe Peanut butter cookies on a plateDeeply nuttyEdible Peanut Butter Cookie DoughSilky, rich, and made for a very good spoon.Read the recipe Peppermint cookies with white chocolateCool and brightEdible Peppermint Cookie DoughCrushed peppermint, white chocolate, and a little crunch.Read the recipe Chocolate chip cookiesThe house classicClassic Chocolate Chip TartareButtery dough, two kinds of chocolate, and a warm brown sugar finish.Read the recipe A tray of cookies ready for mix-insBuild your ownBasic Cookie Dough for Mix-InsA flexible base for chocolate, candy, nuts, pretzels, and more.Read the recipe

The written recipes

Precise enough for the first batch.

Heat-treated flour, measured texture cues, and practical storage notes.

Makes about 1 cup · 3 servings

Edible Oatmeal Cookie Dough

Chewy rolled oats, warm cinnamon and nutmeg, and your choice of chocolate chips or raisins.

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 heat-treated, cooled flour
  • 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.
  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 too thick, add milk. If too soft, add flour or oats. Refrigerate covered for up to 3-4 days.

About 5 minutes plus cooling

Edible Peanut Butter Cookie Dough

Rich peanut butter and brown sugar make this soft, mellow, and deeply nutty.

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 heat-treated, cooled flour
  • Small splash of milk, only if needed

Directions

  1. Microwave the flour in 30-second intervals until it reaches 165°F, then cool completely.
  2. Mix butter, brown sugar, and peanut butter until smooth.
  3. Stir in vanilla and salt.
  4. Add cooled flour and mix fully.
  5. Add milk if needed. Chill 10-15 minutes if too soft.

Use regular creamy or crunchy peanut butter, not natural peanut butter. Refrigerate about 3 days or freeze up to 3 months.

Makes about 1 cup · 3 servings

Edible Peppermint Cookie Dough

Bright peppermint, white chocolate, and crushed candy create a cool festive dough.

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 heat-treated, cooled flour
  • 2 tablespoons crushed peppermint candies
  • 2 tablespoons white chocolate chips

Directions

  1. Microwave flour in 30-second intervals until it reaches 165°F, or bake at 350°F for 5-7 minutes. Cool completely.
  2. Mix butter and sugar until smooth.
  3. Stir in vanilla, peppermint, milk, and salt.
  4. Add cooled flour and mix fully.
  5. Fold in peppermint candies and white chocolate chips.

Add a tiny splash of milk if thick. Refrigerate covered for up to 3-4 days.

The house classic

Classic Chocolate Chip Tartare

Soft, buttery dough with rich chocolate pockets and a warm brown sugar finish.

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 milk chocolate chips
  • 1/2 cup mini chocolate chips

Directions

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

Flexible base · Bakes at 350°F

Basic Cookie Dough for Mix-Ins

A classic dough base ready for chocolate, candy, nuts, pretzels, or your own combination.

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 oven to 350°F and line sheets with parchment.
  2. Beat butter and sugars for 1-2 minutes.
  3. Add egg and vanilla just until combined.
  4. Whisk flour, baking soda, and salt separately.
  5. Stir dry ingredients into butter mixture without overmixing.
  6. Fold in 1/2 to 2/3 cup mix-ins.
  7. Scoop 1 1/2 tablespoons per cookie.
  8. Bake 9-10 minutes until edges are lightly golden and centers are soft.
  9. Cool briefly on the sheet, then move to a rack.

The original ingredient amounts were not included, so use your preferred base recipe for measurements.