Reminder that cookie dough kept above 40 F/4.4 C but below 190 F/88 C is in the bacterial danger zone that allows bad bacteria to multiply and give you food poisoning.
There’s also some amount of risk from raw dough, but I’m not gonna pretend I don’t ignore that when it comes to cookie dough.
Is there something about cookie dough in particular that makes its temperature danger zone extend all the way up to 190F instead of 140F like most things?
Asking out of genuine curiosity, not to sow doubt. It's been like a decade since I worked in food service and had to know food safety regulations, so for all I know my info is outdated.
Couldn't you just start with an edible cookie dough? Mostly just a recipe that doesn't use eggs and maybe not milk.
The issue is primarily with any bacteria in the food being able to multiply between 40F and 140F. So just not having eggs or milk doesn't mean that it's sterile enough to not need to follow the food safety requirements.
Once you open the can or container of cookie dough it's certainly not sterile anymore and no longer able to be keep at room temperature without possibility of bacteria growing, so even if it was stored in a sterile environment once it's on the sheet it isn't shelf stable anymore.
Remember to leave your kids in the car to take the cookies out when they done.
Alternatively you can use a timer but if you're ADHD like myself you'll forget why you had one and burn them. Kids won't burn, they'll just complain for a bit.
i bet this car smells delicious inside
Best. Air freshener. Ever.
Remember, if you're hot, they're hot. Let them cool off in your portable in-flesh pool.
Where moth
Oh wait I do have a solar cooker already, parked in front of my house. No need to waste time building one. Gotta remember next time it gets hot and sunny!
Listen, I have a plan to rescue those cookies and give them a new home.
Coooookieeeeessssss!
