Reflections on raw cookie dough, and a recipe

Did you know that 1 heaping tablespoon of soy flour plus 2 tablespoons water (or other liquid) can be substituted for an egg? This is true. I read it in the Tightwad Gazette. The reason it's mentioned there is because one egg costs approximately ten cents, but a tablespoon of soy flour only costs a penny. I tried it, and by gum, it works. I've used soy flour in meatloaf, homemade bread, muffins, cookies. You cannot tell the difference in the finished product.

However, I also discovered that soy flour imparts a weird flavor to raw cookie dough. Personally, I'm not all that worried about getting salmonella from eating raw eggs, and I happily gobble up raw cookie dough even when it has eggs in it. But why not save nine cents on every batch?

Duh! Why not save ten cents on every batch! You don't need an egg if you're not going to bake it. So now I just add two extra tablespoons milk.

Here's the recipe:

Cream together one stick butter, and one half cup each of brown and white sugar. Add three tablespoons (original recipe: one tablespoon, plus one egg) milk and one teaspoon vanilla. Combine, then add one cup flour and one half teaspoon each baking powder, baking soda, salt. Combine those, then add one cup quick oats, plus a handful of nuts and/or chocolate chips.

Caution: even though you aren't going to bake the dough, do not leave out the powder, soda or salt. It definitely does not taste the same without those critical ingredients.