> most cookie dough mixes are

At least where I live, only a minority are advertised as "ready to eat". It's more common to see the opposite, an explicit warning that it must be cooked.

That just puts a frisson of risk into your decision to eat the raw dough, which wasn’t a good idea to begin with.

You can easily pasteurize both eggs* and flour at home, and make Cookie Dough That Won't Kill You (Nearly As Quickly)

* with the right equipment

I assume "the right equipment" is "an oven", and "Cookie Dough That Won't Kill You" is usually referred to as just "cookies"? ;-)

You can microwave flour to make it safe without actually cooking it.

Don't know about eggs, but some recipe sites claim it works for them too.

microwaves cook eggs, throw some scrambled eggs in a glass and into the microwave you get a very smooth scrambled egg. Unpleasant generally but a lot of coffeeshops do this for breakfast sandwiches.

Perhaps on a low setting?

You can pasteurise eggs with a basic sous vide setup. Take any of those home sous vide circulators, set it to 140 F, and once it's up to temperature put the eggs in for 4 minutes...

> unless you're making the cookies yourself from scratch

This isn't the default assumption?