Reviewer:

Reviewed: Jun. 27, 2011

Nice idea, but despite loving cookie dough, I can't eat these. WAY too much sugar resulting in a granulated texture even though I creamed well with beaters. Needs some salt, too. Really doesn't taste like normal cookie dough and therefore is disappointing.

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Reviewer:

Jrhome

Reviewed: May 26, 2011

Not an outstanding recipe, but easy and pleasing to the taste. I agree with another reviewer that you need to let it freeze overnight (otherwise, it tastes too much like brown sugar). I substituted oil instead of butter and used half regular brown sugar and half Splenda brown sugar. It was easily moldable (though slightly crumbly when bitten into).

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Reviewer:

CucumberGirl

Reviewed: May 24, 2011

quite sweet... could cut down on brown sugar. Looking forward to trying them with ice cream!!!!

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Reviewer:

meeky

Cooking Level: Intermediate

Home Town: Stratford, Ontario, Canada

Reviewed: May 17, 2011

Nauseatingly sweet. I added about 1/2 tsp. of salt because I like my chocolate chip cookies with salt. I also used 1/2 cup white sugar and 1 cup brown sugar. That made them perfect. I melted a 12-oz. bag of semi-sweet chocolate chips with 2 Tbsp. Crisco, and dipped and drizzled all the balls. They were really good. The kids went nuts over RAW COOKIE DOUGH!!!!!

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Reviewer:

CN29URSERY

Reviewed: May 14, 2011

An unusual treat if you want to try something different! We dipped ours in chocolate and added valentine sprinkles. As one reviewer recommended, we did add salt and it made a huge difference. I took some to a potluck with a bunch of middle-school age kids and then took the rest to work. They were a hit with everyone.

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Reviewer:

Sara Rose

Cooking Level: Intermediate

Reviewed: May 10, 2011

My entire family LOVES these. I made the eggless cookie dough for ice cream on this site before (it was good, but wasn't great.. most of it got freezer burn before we finished it so it ended up in the trash) and I have to say that this recipe is perfect on its own, not too gooey and not too dry. No weird after taste either. The only changes I made were adding a generous pinch of salt and I used splenda brown sugar (1/2 cup only because its twice as sweet) and 1/2 cup of white sugar instead of all 1 1/2 cups of brown sugar only because I didn't have any regular brown sugar on hand. I was planning on coating these with melted chocolate once they were frozen like some others have done but I'm not sure they will last long enough!

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Reviewer:

Cooking Level: Intermediate

Reviewed: May 8, 2011

Added a little bit of salt too and they came out very good!

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Reviewer:

gwen

Reviewed: Apr. 18, 2011

This was soooo good. I halved the recipe, but didn't half the liquid because otherwise, it was too crumbly. It was the perfect amount and I will DEFINITELY make these again!

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Reviewer:

terantallegra

Cooking Level: Intermediate

Reviewed: Apr. 11, 2011

I used whole wheat flour (it's all I ever have around the house), so I had to add a few tablespoons of peanut butter to get the batter a little more moist. This is pretty good stuff!

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