Tillie Doyle
Cookies are a beloved dessert and snack food, but what if you don't have access to an oven? It turns out that you can make cookies in a frying pan on a stovetop. This method can be a little tricky, requiring patience and the right equipment, but it is possible to achieve tasty, well-baked cookies. In this discussion, we will explore the tips and tricks for successfully baking cookies in a frying pan, ensuring they are cooked evenly and don't burn. We will also look at different cookie dough recipes and share some creative ways to serve skillet cookies.
| Characteristics | Values |
|---|---|
| Pan type | Non-stick, oven-proof, cast iron skillet |
| Dough | Chilled cookie dough balls |
| Dough placement | 2 inches space around each dough ball |
| Lid | Cover with a tight-fitting lid |
| Heat | Lowest setting, preheat the pan |
| Cooking time | 15-17 minutes |
| Cookie appearance | Crisp on the bottom, just set on top |
| Storage | Airtight container, room temperature, 3-4 days |
| Variations | Gluten-free, add chocolate, nuts, dried fruit, candy, etc. |
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What You'll Learn
Use a non-stick frying pan
Yes, you can cook cookies in a frying pan, and you don't need an oven to do it!
Using a non-stick frying pan is highly recommended when cooking cookies on a stovetop. This is because, despite the cookies being loaded with butter, the cookies will still stick to the pan. A non-stick pan solves this problem.
Chill your cookie dough before placing it in the pan. This prevents the cookies from spreading too much and results in taller, chunkier cookies. It also keeps the centre soft while the bottom cooks, resulting in soft-batch cookies. If you prefer your cookies to be firmer, simply omit this step or cook the dough for a little longer.
Place your chilled cookie dough balls in the pan, leaving at least 2 inches of space around each one. Cover with a lid if desired. You can cook up to four cookies at a time, placing them about 1 inch apart.
Allow the cookies to cook over low heat for 15-17 minutes. Be patient, as stovetop cookies can take twice as long to cook as oven-baked cookies. The cookies are done when they are crisp on the bottom and just set on top. If the bottom is browning faster than the rest of the cookie, reduce the heat.
Once the top of the cookie is no longer shiny and the sides and bottom are just browned, remove the cookie from the pan using a flat spatula. Transfer to a wire rack to cool.
Stovetop cookies will keep for 3-4 days at room temperature. You can also store them in an airtight container or freeze them for up to two months.
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Heat settings and cooking times
It is important to regulate the heat just right so that the heat reaches the middle of the cookie without burning the bottom. The key is to cook the cookies slowly and evenly, so use a low heat setting and be patient.
Use a non-stick frying pan and preheat it just like you would when cooking any other dish. Place the chilled cookie dough balls in the pan, leaving at least 2 inches of space around each one. Cover with a lid if desired.
The cookies will take twice as long to cook on a stovetop than in an oven. They should be cooked for 15-17 minutes, but this will depend on the heat setting and your stove, so keep an eye on them. You will know they are done when the cookies are crisp on the bottom and just set on top. If the bottom is browning faster than the rest of the cookie, reduce the heat.
If you are cooking cookies that were only partially baked in an oven, you may need to cook them slowly on low heat to avoid burning.
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Chilling the dough
Firstly, chilling the dough helps to prevent the cookies from spreading too much in the pan. This results in taller, more chunky-looking cookies that resemble those baked in an oven. The chilling process allows the fats in the dough to solidify, which means they take longer to melt during cooking, reducing the spread of the cookies.
Secondly, chilling the dough improves the flavour of the cookies. As the dough chills, the sugar in the dough gradually absorbs moisture from the wet ingredients, concentrating the flavours and resulting in a richer, more decadent cookie. Additionally, the flour breaks down into sugar, enhancing the sweetness of the dough.
The ideal chilling time for cookie dough is between 24 and 48 hours. This allows the dough to develop a deeper flavour and a thicker, chewier texture. However, chilling for as little as 30 minutes can still make a significant difference, resulting in thicker and chewier cookies. It is important not to chill the dough for too long, as it can begin to dry out after 72 hours, increasing the risk of it going bad.
When preparing the dough for frying, it is recommended to scoop the dough into tablespoon-sized balls and flatten them into even, 1/4-inch thick discs. This ensures that the cookies cook evenly. Give each dough ball at least 2 inches of space in the pan, and cover them with a lid if desired.
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Dough ball size and spacing
When preparing to cook cookies in a frying pan, it is important to consider the size of the dough balls and their spacing in the pan. Firstly, the size of the dough balls will impact the final size and shape of the cookies. If you desire taller, chunkier cookies, it is recommended to use larger dough balls. On the other hand, smaller dough balls will result in thinner, crispier cookies. It is also worth noting that the dough balls should be uniform in size to ensure even cooking.
Secondly, spacing is crucial to ensure even cooking and to prevent the cookies from merging during the cooking process. When placing the dough balls in the frying pan, allow for at least 1.5 to 2 inches (about 4 cm) of space around each ball. This spacing will enable the heat to circulate evenly and prevent the cookies from sticking together. If the cookies are placed too close together, they may not cook properly and could become challenging to remove from the pan.
Additionally, the number of dough balls placed in the pan at once will influence the cooking time and temperature. Putting fewer dough balls in the pan will allow for more even cooking and better temperature control. Overcrowding the pan may result in unevenly cooked cookies and a longer cooking time. Therefore, it is generally recommended to cook cookies in batches to ensure the best results.
Furthermore, the size and spacing of the dough balls can impact the overall cooking time. Larger dough balls will require a longer cooking time to ensure they are cooked through to the centre. Closer spacing between the dough balls may also increase the cooking time, as the heat will need to penetrate further to reach the centre of each cookie. Therefore, it is crucial to consider the size and spacing of the dough balls when planning your cooking process.
Lastly, it is worth noting that the size and spacing guidelines may vary slightly depending on the specific cookie recipe and the desired outcome. Some recipes may call for smaller or larger cookies, which will impact the size of the dough balls and their spacing in the pan. Additionally, the desired texture and consistency of the cookies can influence the size and spacing recommendations. For example, chewy cookies may require closer spacing, while crispy cookies may benefit from more space between each dough ball.
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Cookie types and ingredients
Cookies are a delightful treat, and there are many types to choose from. Some popular varieties include chocolate chip, oatmeal raisin, sugar cookies, and shortbread. For those who crave something different, there are also whoopie pies, macarons, and macaroons.
Let's start with the classic chocolate chip cookie, a happy accident created in 1930 when Ruth Graves Wakefield substituted baker's chocolate with semi-sweet chocolate chips. These cookies can be soft and doughy or crisp and crunchy, depending on your preference. Oatmeal raisin cookies are another type of drop cookie with a similar texture, offering a warm and comforting taste. Sugar cookies, on the other hand, are a versatile favourite, often serving as a base for add-ons like sprinkles, frosting, and fudge. They are typically made with sugar, flour, butter, eggs, and vanilla.
Shortbread cookies are crumbly and buttery, providing a delightful melt-in-your-mouth experience. Whoopie pies are a type of sandwich cookie, with a soft chocolate cake base and a creamy filling. Macarons, originating from France, are light and airy almond meringue treats with a thin, crunchy top. They are often sandwiched with jam, buttercream, or fruit curd and come in various colours and flavours. Macaroons, on the other hand, are coconut-based with a chewy texture and a dense, lumpy appearance. They can be flavoured with fruit, dipped in chocolate, or enjoyed plain.
Other unique cookie types include the French Stroopwafel, a waffle cookie that softens as it sits, perfect for dipping into coffee. Thumbprint cookies are another variation where you use your thumb to make an indentation in the centre, which can then be filled with fruit jams, chocolate, or caramel. Crackle cookies, or crinkle cookies, are known for the cracks that appear on their surface as they bake, giving them a unique appearance.
Each type of cookie has its own unique ingredients and preparation methods, contributing to the vast array of flavours and textures available in the cookie world.
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Frequently asked questions
Yes, you can. It is recommended to use a non-stick pan and place the chilled cookie dough in it.
Place the dough balls with at least 2 inches of space in between them. Cook the cookies on low heat and keep checking that the bottom of the cookie is not browning faster than the rest of the cookie.
Be mindful of the heat setting. It should be hot enough to reach the middle of the cookie but not too hot that it burns the cookie. Using a lid while cooking the cookies might help.
