Cody Casey
If you're craving some freshly baked cookies but don't have access to an oven, you can try making them on a stovetop in a frying pan or skillet. This method can be a bit tricky and may require some experimentation, but it is possible to achieve that perfect balance of a crispy crust and a chewy, gooey, or soft interior. The key to success is patience and using low heat to prevent burning, and if you're flipping your cookies like a pancake, only do so when the edges are golden brown.
| Characteristics | Values |
|---|---|
| Pan type | Non-stick frying pan/skillet |
| Pan size | 12-inch or 14.5-inch |
| Number of cookies | 4 or fewer at a time |
| Dough | Chilled |
| Heat | Lowest setting, preheat the pan |
| Cooking time | 15-17 minutes |
| Appearance | Crispy and browned on the outside, soft and gooey in the middle |
| Taste | Perfect, oven-like |
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What You'll Learn
Use a non-stick pan
If you don't have an oven, you can still bake cookies using a non-stick pan on a stovetop. This method can be a little tricky and requires patience, but it can be done. Here is a step-by-step guide to help you bake cookies using a non-stick pan:
First, make your cookie dough and chill it in the refrigerator. Chilling the dough is important, as it prevents the cookies from spreading too much in the pan and results in taller, chunkier cookies. It also ensures that the centre remains soft while the bottom cooks.
When you're ready to bake, preheat your non-stick pan on low heat. It is recommended to use the second-lowest heat setting on your stove or the smallest burner, as the heating element is only located at the bottom of the pan. Place up to four cookies in the pan, leaving at least one to two inches of space between them. Cover the pan with a lid.
Allow the cookies to cook slowly over low heat for around 15 to 17 minutes. Be mindful not to turn up the heat, as this will result in unevenly baked cookies. The cookies are done when the tops are no longer shiny, and the sides and bottom are lightly browned. Be careful not to burn the cookies, especially if they have chocolate chips or other ingredients that can burn easily.
Once the cookies are baked to your liking, remove them from the pan using a flat spatula and transfer them to a wire rack to cool completely. Repeat this process with the remaining cookie dough.
Using a non-stick pan is essential when baking cookies on the stovetop, as it prevents the cookies from sticking and makes for easier removal. If you don't have a non-stick pan, you can lightly grease a regular pan with flavourless oil or butter, but this may affect the cooking process and the final texture of the cookies.
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Keep the heat low
Cooking cookies on a stovetop requires patience and a watchful eye to ensure they are cooked evenly and don't burn. The key to success is to keep the heat low and slow.
Start with a cool, non-stick pan on low heat. If you don't have a non-stick pan, lightly grease the pan with flavourless oil or butter. Place the chilled cookie dough balls in the pan, leaving at least 1-2 inches of space around each one. Cover the pan with a lid and let the cookies cook slowly.
It is important to monitor the cookies closely, as stovetop cooking can be unpredictable. Keep the heat low and check regularly that the bottom of the cookie is not browning faster than the rest of the cookie. If you notice the bottom browning too quickly, reduce the heat further.
The cookies are done when the tops are no longer shiny and the sides and bottom are just browned. Remove the cookies from the pan and transfer them to a wire rack to cool completely.
Cooking cookies on a stovetop can be a fun alternative to using an oven, but it requires extra care to ensure they don't burn. Keeping the heat low is the best way to ensure evenly cooked cookies.
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Be patient
Yes, you can cook cookies on a hole pan, but it requires a lot of patience. The stovetop method of cooking cookies takes twice as long as using an oven. This is because the heating element is only located at the bottom of the pan, unlike in an oven, where the heat comes from all around. Therefore, it is important to be mindful of the cookies as they bake and regulate the heat so that it is hot enough to reach the middle of the cookie without burning the bottom.
The best type of pan to use is a large non-stick skillet. If you don't have a non-stick pan, you can lightly grease a regular pan with flavourless oil or butter. However, the butter in the cookies should prevent them from sticking if they are cooked properly.
When cooking the cookies, it is important to be patient. Start with a cool pan and a low heat setting. Place the chilled cookie dough in the pan, leaving at least 1-2 inches of space around each cookie. Cover the pan with a lid, if desired, and let the cookies cook slowly. Be patient and do not be tempted to turn up the heat to speed up the process, as this will result in unevenly cooked cookies. Instead, allow the cookies to bake slowly over 15-17 minutes.
You will know the cookies are done when the tops are no longer shiny, and the bottoms are browned but not burnt. Remove the cookies from the pan and transfer them to a wire rack to cool completely. Be patient and allow the cookies to cool before enjoying them!
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Don't overcrowd the pan
Yes, you can bake cookies on a frying pan. However, it is important not to overcrowd the pan. Overcrowding the pan will bring down the temperature of the pan, resulting in raw, unevenly cooked, or burnt cookies. It is recommended to cook no more than four cookies at a time, or two if your pan is smaller, ensuring they are placed about one to two inches apart. This will allow hot air to pass through, enabling the cookies to cook properly and brown evenly. Cooking in batches may take longer, but it will ensure your cookies are baked to perfection.
When cooking on a stovetop, it is also important to be mindful of the heat setting. It is recommended to use the lowest heat setting on your stove and to preheat the pan as you would for any other dish. This will ensure that the cookies are cooked all the way through without burning. Be prepared to be patient, as stovetop cookies can take twice as long to bake as they would in an oven.
To achieve the best results, use a large non-stick skillet. If you do not have a non-stick pan, lightly grease the pan with flavourless oil or butter. Place your chilled cookie dough balls in the pan, allowing enough space between them, and cover with a tight-fitting lid if desired. Cook until the tops are no longer shiny and the bottoms are browned but not burnt.
By following these tips and avoiding overcrowding the pan, you can ensure your stovetop cookies turn out perfectly cooked and evenly browned, just as they would in an oven.
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Flip or don't flip?
If you don't have access to an oven, it is possible to bake cookies on a stovetop in a frying pan or skillet. However, the process can be a little tricky and requires some patience.
When baking cookies in a pan on a stovetop, there are two methods you can use: with or without flipping. If you choose not to flip the cookies, they will still turn out tasty and have a more classic cookie appearance. To do this, place chilled cookie dough balls in a non-stick pan on low heat and cook until the tops are no longer shiny and the bottoms are browned but not burnt. This method takes patience as it can take twice as long as baking in an oven, and you will need to regularly check that the bottom of the cookie is not browning faster than the cookie is cooking.
If you do decide to flip your cookies, wait until the edges are golden brown and then carefully turn them over with a spatula. This method results in cookies that are crispy on both sides. However, it can be tricky to get the timing right and there is a risk of the cookies burning or not cooking evenly.
Tips for Success
- Use a non-stick pan to prevent sticking and make cleanup easier.
- Chilling the dough before cooking will help the cookies keep their shape and result in taller, more chunky-looking cookies.
- Don't cook too many cookies at once to avoid overcrowding the pan and uneven cooking.
- Use low heat to prevent burning and allow the cookies to bake slowly and evenly.
- Be mindful of the cookies as they cook, especially if you are trying this method for the first time, and adjust the heat as needed.
Whether you choose to flip or not flip your stovetop cookies is up to you. Both methods can be successful, but it's important to follow the tips above to avoid common pitfalls and end up with a delicious batch of cookies.
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Frequently asked questions
Yes, you can cook cookies on a hole pan, but it is better to use a frying pan or skillet without holes.
It is recommended to use a non-stick pan to prevent sticking. If you don't have a non-stick pan, you can lightly grease the pan with flavourless oil or butter.
It is recommended to cook cookies on low heat to prevent burning. Cooking 4 or fewer cookies at a time will ensure even cooking and prevent them from spreading and running into each other.
It typically takes around 15-17 minutes to cook cookies on a stovetop over low heat. The cookies are done when they are crisp on the bottom and just set on top.
Yes, you can flip cookies while cooking them on a stovetop, similar to cooking pancakes. Flipping the cookies will result in a crispier texture.
