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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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Ingredient Notes
- I like to use unsalted butter for this recipe, so I can control the amount of salt. If you only have salted butter, it’ll work fine. Just remember to omit the salt from the recipe.
- Since we’re eating this dough raw, it’s important to heat treat the flour. You can do this ahead of time or when you make the dough.
- I like to use mini chocolate chips in this cookie dough because they’re bite-size.
Why Heat-Treat the Flour?
Let’s chat briefly about heat-treating the flour. This step is a must if you want your dough to be truly edible and safe to eat. Raw flour can sometimes contain harmful bacteria, so popping it in the microwave for a minute or two before using it is a simple way to make it safe. Let it cool before adding it to your dough, and you’re good to go.
Tip
You can make a big batch of heat-treated flour at once and store it in an airtight container—in a cool dry place, so you’ve always got some ready to make edible cookie doughs.
Step-By-Step Instructions
- 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.
- Next, add the milk, vanilla extract, and salt. Stir the mixture thoroughly until all the ingredients are well incorporated.
- Now it’s time to stir in the heat-treated flour, oats, and spices. Mix well until a smooth, thick dough forms.
- Finally, fold in the mini chocolate chips or raisins (if you’re using them).
- Serve the edible oatmeal cookie dough immediately in small bowls, or refrigerate it for up to 3-4 days.
Recipe Tips & Notes
- If your dough feels too thick, try adding an extra splash of milk to soften it up. If it’s too thin, toss in a little more flour. Since we aren’t baking cookies, you can play around with the texture here.
- If you’re a raisins in your oatmeal cookie person, swap the chocolate chips for raisins or use a combination of both.
Storage Recommendations
Store edible cookie dough in the refrigerator for 2-3 days. Let it come up to room temperature before eating. Edible cooke doughs can also be frozen in an airtight container for up to 3 months. Let the frozen dough thaw at room temperature.
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.
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. 😂 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. 😁
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 favorites—it has so much texture! I appreciate the review!
100% agree with the Recipe. Delicious 😋. 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 💯
Due to the Request of the Pregnant Lady that wanted My Recipe for Oatmeal Cookie dough which has eggs.
I loved this recipe! I had a serious craving for oatmeal chocolate chip cookie dough, and this totally fit the bill. Next time I make it (because there WILL be a next time!) I would probably increase the salt and decrease the nutmeg by just a hair, but that’s my own personal preference. Thank you for sharing!
AWESOME recipe to base midnight sweet-tooth concoctions off of! This is getting written down so I can make it anytime I’m having a cookie craving. Thanks for sharing!
Thank you so much, Carolyn! I LOVE IT! I appreciate your kind words, Happy Holidays!