Preheat the oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper.
Sprinkle the flour over the entire sheet pan and then bake in the oven for 5-7 minutes to heat treat it and kill the bacteria. Do not overcook the flour or it will take on a burnt taste.
Take the flour out of the oven and set it aside to let cool to room temperature, about 15 minutes.
In a large bowl with a hand or stand mixer, beat the salted butter, white sugar, and light brown sugar together until completely combined and creamy, about 1 minute.
Add in the cooled, heat-treated flour, and the half and half. Beat until completely combined, about 1 more minute.
Gently fold in the white chocolate chips and rainbow sprinkles.
Place in the refrigerator to cool for 2 hours before enjoying.
To Store: Store your cookie dough in the refrigerator in an airtight container for up to 5 days.
To Freeze: Wrap this cookie dough in plastic wrap before placing in the freezer and freeze for up to 3 months.
Since this cookie dough does not contain any leavening ingredients, it is not recommended to bake into cookies.
You can add a bit more flour if the dough is too soft or sticky, or add more milk if the dough is too stiff.
To make this even faster, you can bake the flour ahead of time. Then when you are ready to enjoy your edible cookie dough, just combine the ingredients.
Make sure that your butter is at room temperature to properly cream with the sugar.
The reason the flour is heat treated is to kill bacteria and pathogens that can find its home in the raw flour. This bacteria can be very harmful, as seen by an outbreak of E. Coli linked to raw flour in 2016. Heat treating flour can also improve texture and digestibility. While you won’t necessarily get sick by eating raw flour every time, it’s better to be safe than sorry because it is always a possibility. Source