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Question #89577 posted on 04/30/2017 1:20 p.m.
Q:

Dear 100 Hour Board,

I really like uncooked raw cookie dough that hasn't been cooked into cookies taste so much better when they are in the form of raw cookie dough is supposedly dangerous for us to eat raw but I have eaten so much many raw cookie doughs and I have never died and I do not know why it is so dangerous and they say that it will give me salmonella and I am a salmon but I don't like Ella the salmon because she is so mean and makes it so I cannot eat raw cookie dough which is so much better than not raw cookie dough which has been cooked cookies are not nearly as tasty as raw cookie dough is the best thing to keep in your freezer at least three different kinds of raw cookie dough for human consumption of raw cookie dough is not advised but WHY?

Help?

-Itis the Salmon

A:

Dear isit the salmon?,

Are you trying to break automatic syntactic parsers? Because that is how you break automatic syntactic parsers.

-Mico

P.S. I mean really.

A:

Dear Sal,

There are a number of recipes that use raw or only slightly cooked eggs (homemade egg nog for example). They are more expensive, but you can buy pasteurized eggs that have been treated to remove any harmful bacteria from the shells (you can also purchase them in liquid form, but I haven't seen these). However, with one hand I give good news and the other I deliver bad, it's not just the raw eggs that can be a problem for raw cookie dough and food borne illness. There have been a number of outbreaks of E. coli caused by flour contaminated (probably during processing) with the disease-causing strains of the bacteria. Interestingly, the only FDA/CDC mandatory recalls in 2016 seemed to be for flour that was already combined into ready-made mixes (pancake, cake, or biscuit mixes), not whole bags of flour. It's something to be aware of. 

- Rating Pending (who is fine bumming people out and also eats raw cookie dough)

A:

Dear Sal,

To add to Rating Pending's answer, there is also increasing concern over Salmonella contamination in flour. While flour is too dry for most bacteria to grow, Salmonella is particularly good at surviving dry environments as long is it isn't heat treated.

-The Entomophagist

A:

Dear reader,

On the one hand, your odds of getting sick from one specific instance of eating raw food aren't horrifically high. On the other hand, I've had one of those diseases, and it is not fun.

There are plenty of eggless dough recipes out there, and as long as you don't plan on cooking the dough, you can usually just leave the eggs out of it entirely.*

-yayfulness

*Yayfulgirl does this all the time. Her recipe (eggless and un-cookable, scaled for a day's worth of snacking):

1 to 1.5 tablespoons butter, melted
1 tablespoon Water
1/8 teaspoon vanilla
I usually stir this together a bit before adding:
1 tablespoon brown sugar (light or dark, packed)
1 tablespoon sugar (regular white sugar)
Dash of salt (I don't know what this means, honestly, and it's not necessary)
Combine all of the above then:
Add flour 1 tablespoon at a time until the desired consistency is achieved (I want to say I usually end up with with between 4 and 5 tablespoons)
Optional: add some chocolate chips

A:

Dear Esme,

You can bake your flour beforehand to kill off any bacteria. Also, I've replaced the eggs with water when I'm making cookie dough for the sole purpose of eating it raw, and that works just fine. 

-Az

posted on 04/30/2017 7:27 p.m.
I use powdered eggs when I make cookie dough to eat.

-Another Raw Cookie Dough Eater