We all love cookie dough and Oreos, so it only makes sense to mix the two and create edible cookie dough that tastes just like Oreos. While it may seem strange to produce edible Oreo cookie dough when you could just bake Oreo cookies, keep in mind that we all have a child in our hearts who would always attempt to eat part of the raw cookie dough when we were younger. This cookie dough contains Oreo crumbs and chocolate chips and is perfectly edible and safe to consume.

Making Oreo Cookie Dough

While you may believe that producing edible Oreo cookie dough is difficult or time-consuming, you will be relieved to realize that you are mistaken! The edible cookie dough recipe is really simple to make and takes just a few simple ingredients.

There is no cooking time since it is edible cookie dough, and there is no requirement for a baking pan because we will not make cookies. However, a baking sheet is still useful since it provides an excellent nonstick surface on which to arrange your dough.

The ingredients you will need are:

• 1 cup Granulated sugar
• cup Unsalted butter
• cup Milk
• 1 tsp Vanilla extract
• tsp Kosher salt
• 1 All-purpose flour
• 1 cup Oreo cookies (about 10 cookies, depending on personal choice)

While the ingredients may seem to be many, they are all relatively easy and, with the exception of the Orea biscuits, are most likely already in your cabinet or pantry. Of course, with a list like this, you can make a lot of replacements. For example, all-purpose flour may be wheat flour, coconut flour, or any other sort of flour as long as it is all-purpose.

The sugar does not have to be granulated and may alternatively be brown sugar. However, this will alter the taste of the dough significantly. You may vary the sugar as long as you keep it in mind.

The milk and butter may also be substituted. Because there is already salt in the recipe, the butter should remain unsalted; however, if you only have salted butter, use it. You can have whatever fat proportion you want in your milk. You may use full-fat milk if you choose. The same goes for skimmed and semi-skimmed milk.

The vanilla essence and Oreo cookies may be substituted, although it is not suggested. The vanilla extract taste complements the whole dish and is really helpful in leveling out the flavor. If you don’t want to use Oreo cookies, you may substitute unbranded cookies, but none of them have the same taste in my view.

Preparing

There isn’t much to do when it comes to prepping your components. While some recipes demand you to commit to duties that are passively carried out for more than 24 hours, this dish just takes 10 minutes of your attention.

1. To begin, pre-bake the flour so that it has a smoother texture when blended with the remaining ingredients. Pour your flour onto a baking sheet lined with parchment paper and bake it for 10 minutes at 350 degrees F.
2. The only additional preparation required, apart from the flour, is to ensure that all of the components, save the milk, are at room temperature. This is critical for the overall texture since it results in a fluffier and less dense dough. The butter is by far the most critical component to have at room temperature, so keep that in mind while you bake the flour.

As you may have observed, there is no baking powder or baking soda since they are unnecessary. We don’t need the baking powder for texture since we’re not baking the dough.

Making

It is really simple to make edible Oreo cookie batter.

1. A whisk and a silicone spatula are required. If you don’t have a spatula, any blunt and similar-shaped object will suffice. It is used for subsequently folding components together so that the texture is not destroyed. You’ll need a big mixing basin and a hand mixer.
2. In your mixing bowl, blend the sugar and butter until they are incorporated and creamy. As the air is blended into your butter combination, the amount of components should grow substantially. This is where room-temperature butter comes in help, since it makes the procedure considerably simpler and more effective than cold butter.
3. After your butter and sugar have become a creamy joy, stir in your vanilla essence, salt, and milk. Combine all of these ingredients until they are well blended and the texture becomes more uniform. You want it to be a single mass with no unmixed component lumps.
4. After that, you will add your flour to the bowl. It is advisable to do this in little increments; adding a quarter at a time is much simpler than adding the whole lot at once. Continue to mix until the mixture is frothy and creamy once more. Keep an eye out for clumps of flour, which are annoying and will attempt to hide from you.
5. Finally, after all of the flour has been mixed, add your Oreos to the mix! Because you can’t include entire Oreos, you’ll have to slice them. This does not have to be a precise cut since having large bits of Oreo in the dough enhances the texture. Using a big knife, coarsely cut your Oreos. Choose your Oreos strategically depending on how much dough you have. You don’t want too many Oreos in the dough since they will dry it out, but too few Oreos will make it unsatisfactory.
6. When it comes to adding the Oreos, a silicone spatula or a similar instrument is required. The reason for this is because we need to include the Oreos. If we simply hand combine them, they will be crushed and less enjoyable to eat, and if we stir them, we will damage the airy fluffy quality we have. Fold the chopped Oreos into the center of the bowl until they are all separated and evenly distributed.

Eating

It’s finally time to devour your masterpiece now that you’ve completed all of the tedious steps.

There is no correct way to consume cookie dough. If you choose, you may tuck in or consume it with a spoon. Cutting the cookie dough into smaller parts and adding it to ice cream is a tasty way to consume it.

There are several combinations available depending on the ice cream. For instance, mint Oreos paired with mint ice cream. You’ll still get that fantastic Oreo flavor from the crushed Oreos, but it’ll be enhanced by the ice cream.

Storing

The directions for storage are straightforward.

For the most part, you should keep your Oreo cream edible cookie dough in an airtight container in the refrigerator for up to 5 days. Anything beyond this will result in a terrible texture, and the cookie dough will be judged hazardous to consume. If you want to store the raw cookie dough for longer, put it in a freezer-safe container and freeze it for up to a month. Simply put it in the fridge overnight to defrost before eating.

When frozen, crushed Oreo bits are more harsher than you may imagine; take care of your teeth!

Why Is Cookie Dough Not Safe To Eat?

The uncooked flour in cookie dough is the major reason it is dangerous to consume raw. Many people believe it has something to do with raw eggs, and they are partly correct. The biggest reason you should avoid eating raw cookie dough is because uncooked flour might contain bacteria like E. coli. This has the potential to infect the flour grains while they are still in the field.

Even though the flour is bleached, most measures conducted before selling it entirely miss terminating bacteria.

Can You Bake Oreo Cookie Dough Into Cookies?

You may be wondering whether you can put edible Oreo cookie dough on a baking sheet and bake some cookies after preparing edible Oreo cookie dough. The short answer is that technically, yes, you can.

However, since there are no leavening agents in the components, the resultant cookie will not be as expected. The taste and texture would be strange. However, there is no harm in trying it out for yourself!

Try another sweet treat: red velvet cookie dough!

FAQs On Oreo Cookie Dough

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