I’ve always loved baking cookies with my mom. It’s a fun activity where we bond, laugh and make memories that I’ll always have. However, in these supposedly innocent times, there’s always been some deceit between mother and daughter.
“Never eat the cookie dough,” she tells me. “You’ll get sick and it’s bad for you.”
But in reality, I think she just wants more for herself. I’ll look over and see her take little spoonfuls—or a few—from that big bowl of cookie dough when she thinks I’m not looking. Of course, like anyone else, I’ll sneak my own spoonfuls, and soon enough we’re *innocently* wondering where all that dough could have possibly gone.
Sound familiar? We’ve all heard that raw cookie dough is bad for us, but that usually doesn’t stand a chance against the typical human's will power.
Thankfully, come April 2018, we’ll be free to indulge in all the cookie dough our little hearts desire without the fear of that dreaded salmonella our mothers always warned us about. Crave Cookie Dough recently moved into the space once occupied by The Urban Cup in downtown Springfield.
“Me and my two friends had been looking for a special and unique concept to bring to the Springfield area for quite a while,” says Dylan Collins, partner of Crave Cookie Dough. “I was friends with Maggie West and knew she had been baking her whole life so I reached out to her, and she took control from there.”
Collins and West are partners in Crave Cookie Dough, with two silent investors.
“Maggie explained what we could do to make it safe to eat and not lose the integrity of the product,” Collins says. “We actually keep the eggs in, but use pasteurized eggs, which are heat treated to 138 degrees that are safe to eat raw and heat treat the flour before mixing.”