Generally cooked at about 350 for anywhere from 8-15 minutes. We know baked cookies are completely safe to eat. We got rid of the eggs altogether, now we’re just left with the flour. So what do we know? The FDA says not to eat raw eggs and raw flour. Plus, as we all know, microwaves are notorious for having hot spots so what if parts of the flour got to the correct temperature, but others didn’t? If I was going to follow through with this completely safe cookie dough mission, I wanted to be confident in the results. The second you take it out of the microwave, it starts to cool. There are plenty of cookie dough recipes that don’t contain eggs so that would solve the egg problem but what about the flour? I found a few blog posts about microwaving the flour and using a candy thermometer to check the temperature to ensure it gets to the recommended 160 degrees, hot enough to kill any harmful bacteria, but that seemed like a lot of work too and I wasn’t sure how accurate it would be. I’m sure if I kept looking I could find it, but in my opinion, if it can’t be bought on Amazon or in the grocery store, it’s too much work. I tried finding out where to buy pasteurized eggs and tempered flour. It seems that most of the time, e coli outbreaks come from produce.Īrmed with all of this information, I wanted to create a cookie dough recipe that not only tasted great, but was as safe to eat as I could possibly make it. ![]() I also can’t find any reports of anyone who has died from e coli tainted flour and while the numbers vary from site to site, it looks like fewer than 130 people total have ever become sick from e coli tainted flour. From what I can find, these are the only two outbreaks of e coli related to flour to date and for the 2009 outbreak, it didn’t sound like they were completely sure it was the flour that was to blame. Other than the FDA, the most recent articles I found are from July of 2016 talking about the e coli outbreak that started in December of 2015 with General Mills flour as well as a June 2009 outbreak of e coli in Nestle Toll House cookie dough. Wild animals, of course, have access to those fields so it’s possible they could pass harmful bacteria to the grain and this is how flour has become tainted with e coli in the past. They explain their stance by describing how not only eggs, but also raw flour can harbor bacteria because the grain comes directly from fields that are normally not treated to kill bacteria. The FDA flat out says don’t eat raw dough. Wait…what? I knew the eggs were a risk but the flour? When did this start? Not that it would have stopped me from eating it anyway □ but I’m so out of the loop. Then I read an article about this shop and they talked about how the cookie dough was safe to eat because they used a pasteurized egg product and tempered flour to avoid risk of bacteria. It basically looks like an ice cream shop but instead of the ice cream, it’s cookie dough, served in cones, cups, ice cream sandwiches or milkshakes, and filled and topped with everything you could fill and top ice cream with. I may have never thought much more about it until my great friend Kaci told me about this awesome new shop in New York called Cookie DŌ NYC. It hasn’t killed me yet, but I’m risking a whole slew of sicknesses, most notably e coli and salmonella, by eating it. That hasn’t stopped me from eating it EVERY SINGLE TIME I’ve made cookies though. Well, it’s supposed to be forbidden anyway.
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