If your cookies are flat, brown and crispy, that means you need to add flour to your dough for the next batch. Our cookies were brittle and greasy and cooked much faster than the other dough balls on the sheet. Adding too soft or slightly melted butter to the dough can also result in flat cookies.
They’re made safe to eat raw by using pasteurized eggs and heat-treated flour, the company said. Dough comes in three flavors: Chocolate Chip Cookie Dough; Peanut Butter Chocolate Chip Cookie Dough and Vegan Chocolate Chip Cookie Dough.
According to the New York Times, Wakefield used to chill the cookie dough overnight when she made the cookies at the Toll House Inn. And the Times’ own experimentation left them to believe that refrigerating cookie dough gives cookies a richer taste, a darker color, and stronger hints of toffee and brown sugar.
The risk of contracting salmonella from raw egg is most commonly cited as the reason to steer clear of eating raw cookie dough and cake batter—not the flour. The eggs in Nestle’s prepacked cookie dough are pasteurized, meaning the risk of contracting salmonella from them is even lower.
Which is better Pillsbury or Toll House?
The Best Overall: Pillsbury Sugar Cookie Dough
These slice-and-make cookies bake up big, crisp and golden. After a few minutes of baking, their centers stay soft and chewy, while a few extra minutes makes them crisp throughout. Overall, they had a toasty sugar flavor with a hint of vanilla.
There’s already salt in the pre-made dough batter, but adding finishing salt or flaky Maldon salt to any baked good makes it taste that much better. Epicurious says to sprinkle Maldon salt on your cookies before they go into the oven.
Oreo Mega Stuf
This cookie is made up of a dangerous trifecta: It’s high in calories, fat, and sugar. Plus, it’s packed with processed ingredients ranging from palm oil to artificial flavors.