Edible Oatmeal Cookie Dough
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There are few things as satisfying as sneaking a spoonful of cookie dough before baking a batch of cookies, is there? But we all know that’s a big no-no. So, what if I told you that you could have your dough and eat it too? Haha!
This edible oatmeal cookie dough is the answer. It’s not only safe to eat raw, but also brings back all the nostalgic flavors of those classic oatmeal cookies we all love.


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It’s In The Details
And let me tell you, this cookie dough is irresistible. I swear, it’s the oats. Plain or with chocolate chips (or even raisins)—it doesn’t matter. The dough has a thick, hearty, chewy texture with a warm hint of spice from cinnamon and nutmeg that will make you weak in the knees. It’s so good.
And, let’s not forget that edible cookie dough is also incredibly versatile. You can eat it on its own (my top recommendation), mix it into ice cream, or use it as a topping for brownies and cakes. It’s a fun and easy way to satisfy all of your cooke dough needs.

Ingredients You’ll Need For This Edible Oatmeal Cookie Dough
- 1/4 cup unsalted butter
- 6 tablespoons brown sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup flour
- 1/2 cup rolled oats
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup mini chocolate chips or raisins

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Step-by-Step Instructions
- Cream the Butter and Brown Sugar: In a small bowl, use the back of a spoon to cream the butter and brown sugar together until the mixture is light in color and smooth.
- Add the Wet Ingredients: Next, add the milk, vanilla extract, and salt. Stir the mixture thoroughly until all the ingredients are well incorporated.


- Mix in the Dry Ingredients: Now it’s time to stir in the heat-treated flour, oats, and spices. Mix well until a smooth, thick dough forms.
- Fold in the Mix-Ins: Finally, fold in the mini chocolate chips or raisins (if you’re using them).


- Serve and Enjoy: Serve the edible oatmeal cookie dough immediately in small bowls, or refrigerate it for up to 3-4 days.

Why Edible Cookie Dough?
You might be wondering, “why not just bake the cookies, Kristine?” Well, that’s a great question my friend. Sometimes, you just want the flavor and experience of eating cookie dough without the wait or the heat of the oven. Plus, this edible version is completely safe to eat raw, unlike traditional cookie dough.
Tip
If you’re refrigerating this cookie dough, allow it to come up to room temperature before digging in. It gets pretty hard when cold, so this helps to restore its creamy, smooth, spoonable texture.

A Treat for All Seasons
One of the best things about this edible oatmeal cookie dough is its year-round appeal. In the summer, it’s a cool, sweet treat that doesn’t require turning on the oven. In the winter, it’s a cozy indulgence that brings back memories of baking cookies by the fire. No matter the season, this edible cookie dough is always, always, always a good idea.
Tip
Remember to heat-treat your flour before adding it into the cookie dough to make sure the edible dough is safe to eat raw. To heat-treat flour quickly in the microwave, read this post.

The truth is, this edible oatmeal cookie dough is one of those sweet things in life that’s too good to miss out on. With its hearty texture, chewy oats, and hint of warm spices, it’s the perfect cookie dough dessert for any occasion. Oh and FYI—I recommend eating it straight from the bowl for maximum enjoyment. So go ahead, grab a spoon, and get to it!

Edible Oatmeal Cookie Dough
Ingredients
- 1/4 cup unsalted butter (room temperature)
- 6 TBS brown sugar
- 1 TBS milk
- 1/2 tsp vanilla extract
- 1/8 tsp sea salt
- 1/2 cup rolled oats (may sub quick-cooking oats for a smoother texture)
- 1/2 cup flour (all-purpose and heat-treated)
- 1/4 tsp cinnamon
- 1/8 tps nutmeg
- 1/4 cup mini chocolate chips (or raisins)
Instructions
- In a small bowl, use the back of a spoon to cream the butter and brown sugar together until light colored and smooth.1/4 cup unsalted butter, 6 TBS brown sugar
- Add milk, vanilla extract, and sea salt and stir to mix thoroughly.1 TBS milk, 1/2 tsp vanilla extract, 1/8 tsp sea salt
- Stir in flour, oats, cinnamon, and nutmeg and mix well, until fully incorporated.1/2 cup flour, 1/4 tsp cinnamon, 1/2 cup rolled oats, 1/8 tps nutmeg
- Fold in chocolate chips or raisins, if using.1/4 cup mini chocolate chips
- Serve immediately in two small bowls or refrigerate for 3-4 days. Allow cookie dough to come up to room temperature before enjoying from the fridge.
Notes
Nutrition
Tagged:
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Delicious! Love that hint of cinnamon and nutmeg. Thank you!
Me too, Harriet! So good! And thank YOU for the review, I appreciate it so much!
This cookie dough is SO GOOD! It’s impossible to stop pinching bites once you start. ๐ It’s that chewy texture with the hint of spice that keeps me going back for more. Thank you so much for sharing!
I have the same problem Adri! Haha! I’m so glad you enjoyed it as much as I do. ๐
Best recipe for us cookie dough lovers. Quick dessert any time.
Thank you Veena! I couldn’t agree more, and thank you so much for the review!
Love this cookie dough. One of my favorites. So delicious.
Thank you so much, Kushi! I’m so glad to hear it. I appreciate the 5 stars so much!
So fun to make and this oatmeal cookie dough was tasty too!
Thank you so much, Paula! It’s definitely one of my favoritesโit has so much texture! I appreciate the review!
100% agree with the Recipe. Delicious ๐. The Only thing I Didn’t do is, ADD the Raisins.I Found This Recipe First, which I Like By the Simplicity of the Recipe. Well Done Young Lady ๐ฏ
Due to the Request of the Pregnant Lady that wanted My Recipe for Oatmeal Cookie dough which has eggs.