I followed recipe 'as is' the first time. It just seemed to be missing something. I was wanting something more like chocolate chip cookie dough and found this to be more like sugar cookies. The next time I made a couple of changes... I used all brown sugar, milk instead of water, a bit more butter and vanilla and finally added just a pinch of salt. This was superb! Will be making it regularly.

Wow! What a simple, great recipe. Based on the other reviews these are the modifications that I made: I doubled the amount of vanilla, 1 1/2 TB milk instead of water, 2 TB of brown sugar, and I added a little over a 1/4 of a cup of mini chocolate chips. When completely mixed, I wrapped it in plastic wrap, rolled it in a log, and froze it. I then sliced up the log (how you would for slice and bake cookies), and quartered each slice. Amazing!

Wonderful! I loved this, but here is a suggestion for the health conscious (as I admittedly myself) who worry about fat content. Try substituting the butter for the same amount of yogurt. It tasted great! I used vanilla, but I believe plain may be better.

I got to try this recipe both ways... exactly how it was written and w/ the suggestions. Trust me... DO THE SUGGESTIONS!!! I followed the first batch exactly (just adding mini choc chips) and it was very watery and stickly like others said. The taste was ok but nothing special. I probably would of been fine w/ it but it didn't make that much specially after everyone picked at it to give it a try. So I decided to make another batch and this time I tried out the suggestions. OMG Everyone LOVED the second batch!!!! My kids didn't even want to use the first batch anymore so I threw it out. The second batch not only tasted better but it also came out more like cookie dough and it wasn't sticky at all. I doubled the recipe so we could pick at it and still have plently to add to my vanilla icecream. This is how I made it: 5 TBS BROWN SUGAR, 6 TBS SUGAR, 4 TBS BUTTER SOFTENED, 1 TEAS VANILLA, 3 TBS WHOLE MILK, 1 CUP FLOUR, 1/2 TEAS SALT, 1/2 CUP MINI CHOC CHIPS. This was enough to make 24 small melon ball size of chunks that I've put in the freezer.. When ready to add to my icecream I just cut each ball into forths and it was the perfect cookie dough chunk. Definatly try this out.. I can see how this would be addicting.. I can go into the freezer at any time and take out a small ball and eat it... Ummmmmm

This recipe is absolutely AMAZING! I don't know why I never thought of it myself. I read every review before making it and saw that alot complained that it was too sweet or not too sweet, I think it is just perfect. I did however only use only 1 1/2 tablesooon of brown sugar becuase we are running low on it right now. I also used 1 tablespoon of water because alot had said it was too wattery. My cookie dough turned out perfect. Call me a pig but I think it is the perfect curl up on the couch on a rainny Saturday and pop in your fav DVD type of snack. I am such a sucker for cookie dough and this recipe is going to be used way too often in our home.

ooooohhhh...soooo good! I actually quadruple this recipe, and then scoop it out onto a cookie sheet in small little heaps, as if you were going to bake it, but then put it in the freezer.If you can hold off on eating them all, they will last for about 2 weeks in a freezer safe container.

This recipe was pretty good. I would definitely cut down on the brown sugar, because it makes the cookie dough abit TOO overpowering to eat on its own. I made this without adding the ice-cream. Maybe with the addition of a nice plain vanilla ice-cream, the sugary flavour would be mellowed down? I'm not too sure. The mixture WILL seem abit sticky/wet before refrigeration. I recommend adding a little more vanilla extract if you're eating this by itself.

Loved this recipe and so did my boyfriend. I used Splenda and Splenda brown sugar in place of the sugars and added some mini M&Ms. Big hit!

A wonderful addition to a bowl of ice cream (if you can stop eating it plain!). I used milk instead of water, doubled the vanilla and added 1/2 cup mini semi sweet chocolate chips. I put the mixture on a piece of plastic wrap and formed a log/loaf after sealing the wrap. I also dusted the cut pieces with powdered sugar to help prevent sticking when I put the pieces in a container to store in freezer.

Delicious in the Creamy Vanilla Ice Cream recipe from this site. I added a handful or so of mini chocolate chips to cookie dough. Then I rolled the dough into little balls and froze them on a sheet pan. I stirred them into the almost-frozen ice cream by hand. My family gobbled this up.