One of my favorite parts of baking chocolate chip cookies is the cookie dough. I realize that you’re really not supposed to eat it with the raw eggs and all, but I live on the edge. For me, it tastes almost better than the baked cookies!
A few years ago I found out that you can make cookie dough specifically to eat – there are no eggs, so no worries about bacteria. I don’t make it often because while it may be safe to eat, it’s not exactly good for my waistline. But recently I made a swap – a sweet swap, using SPLENDA® Brown Sugar Blend. Continue reading »