Edible Cookie Dough (with variations)

Makes 3½ cups

8      tablespoons (1 stick) unsalted
        butter, cut into 4 pieces, room
        temperature
⅔    cup packed light brown sugar
⅓    cup granulated sugar
2     tablespoons milk (any fat variety or
       nondairy alternative)
1     tablespoon pure vanilla extract
1⅓ cups unbleached, all-purpose flour
       (you can substitute a gluten-free,
       all-purpose flour blend)
½    teaspoon kosher salt
1     cup semisweet chocolate chips

Nutritional information per ½-cup serving:
Calories 55 (41% from fat) • carb. 8g
• pro. 0g • fat 3g • sat. fat 2g • chol. 4mg
• sod. 22mg • calc. 2mg • fiber 0g
Nutritional information per serving
(1 tablespoon, Snickerdoodle):
Calories 42 (35% from fat) • carb. 6g
• pro. 0g • fat 2g • sat. fat 1g • chol. 4mg
• sod. 21mg • calc. 1mg • fiber 0g
Nutritional information per serving (1
tablespoon, Oatmeal Cranberry):
Calories 49 (32% from fat) • carb. 8g
• pro. 0g • fat 2g • sat. fat 1g • chol. 4mg
• sod. 22mg • calc. 1mg • fiber 0g

1. Put the butter and sugars into a large
mixing bowl. Mix on Speeds 2 to 4 until
very light and creamy, about 2 minutes.
Stop to scrape down sides of bowl as
needed.
2. While mixing on Speed 2, add the milk
and vanilla extract. Add the flour and
salt and mix on Speed 2 until completely
combined. Add the chips and mix on
Speed 2.
3. Scoop the dough into desired-size pieces.
While the dough can be eaten right away,
it is best eaten chilled.
Variations:
Snickerdoodle: Add ½ teaspoon ground
cinnamon and do not add the chocolate
chips. Scoop into tablespoon-size balls and
roll in cinnamon sugar.
Oatmeal Cranberry: Add ½ cup rolled oats
and ¼ teaspoon ground cinnamon with the
flour. Substitute dried cranberries for the
chocolate chips.