Cody Casey
Baking cookies in a pan is a great alternative to the traditional drop method. This technique, known as pan-banging, involves placing balls of cookie dough in a pan and banging or tapping the pan in the oven to create unique ripples on the edges of the cookies. It is a convenient way to make a large batch of cookies with minimal effort and cleanup. Pan-banging cookies are ideal for feeding a crowd, as you can cut them into portions and serve them right from the tray. This method also produces cookies with a distinct texture, falling somewhere between gooey and crispy, with edges that shatter in your mouth and a soft centre. Additionally, you can bake cookies in a skillet on a stovetop, which is perfect if you don't have a functioning oven. This method requires patience, as it takes longer than oven-baked cookies, and you must carefully regulate the heat to ensure even cooking without burning.
Baking Cookies in a Pan:
| Characteristics | Values |
|---|---|
| Pan Type | Frying Pan, Skillet, Sheet Pan |
| Pan Preparation | Grease with butter or non-stick spray, or use non-stick pan |
| Dough Preparation | Form into balls, chill in freezer |
| Cooking Method | Oven, Stovetop |
| Heat | Low |
| Cooking Time | 10-20 minutes |
| Technique | Pan-banging, flipping |
| Serving | Cut into portions, serve warm |
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What You'll Learn
Use a non-stick frying pan or skillet
If you don't have access to an oven, a non-stick frying pan or skillet is a great alternative for baking cookies. The stovetop method is a clever hack for baking cookies without an oven. It is important to note that the stovetop method requires a lot of patience as it may take twice as long as baking in an oven.
To bake cookies in a non-stick frying pan, start with a cool pan and place it off the heat. Use a cookie scoop or a rounded tablespoon to drop the cookie dough onto the pan. Place the dough balls at least 2 inches apart from each other to prevent them from spreading too much and running into each other.
Once the dough is in the pan, place the pan on the stove and turn the burner to low heat. Cover the pan with a lid or aluminium foil and cook for 15-20 minutes. Flip the cookies once halfway through or when the edges start to turn golden brown. The cookies are ready when they are crispy on the bottom and just set on top.
If you don't want to flip the cookies, you can still do so by adjusting the heat. However, the cookies may break, so use a spatula to carefully flip them. The cookies will be delicate, so it is important to get the spatula all the way beneath them before turning.
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Chill the dough before placing it in the pan
Chilling your cookie dough before placing it in the pan is a crucial step in the baking process. It might be tempting to skip this step, especially when you're craving freshly baked cookies, but chilling your dough will vastly improve the taste and texture of your cookies.
Firstly, chilling your dough allows the liquid in the egg to hydrate the starch in the flour, making the dough firmer. This, in turn, helps the cookies to spread less in the oven, resulting in thicker cookies. Chilling the dough also allows the enzymes in the flour and egg yolk to break down the carbohydrates into their component sugars, fructose, and glucose. This process gives the cookies a more intense flavour, with a blissful caramelized butterscotch taste.
Secondly, chilling cookie dough before baking solidifies the fat in the dough. As the cookies bake, the fat in the chilled dough takes longer to melt than room-temperature fat. The longer the fat remains solid, the less the cookies will spread. Additionally, as the dough chills, the sugar in the dough gradually absorbs liquid. The drier the dough, the more concentrated the sugar, resulting in cookies with a chewier and crispier texture.
When chilling your dough, it is important to note that the chemical processes that occur during this step can only happen in the fridge. Therefore, if you intend to freeze your dough, do so after the chilling period. The ideal chilling time is between 30 minutes and 24 hours. After this period, allow the dough to sit at room temperature until it becomes malleable.
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Grease the pan with butter or non-stick spray
Greasing your pan with butter or non-stick spray is a crucial step in the cookie-making process. It ensures that your cookies won't stick to the pan, making them easier to remove once baked. This step is especially important if your recipe calls for a greased pan. If you're using a non-stick skillet, you can skip this step, but it's still recommended to grease it lightly for easier cleanup and to ensure your cookies won't stick.
When greasing your pan, you have options. Butter is a popular choice, and using unsalted butter allows you to control the amount of salt in your recipe. You can also use stick margarine, but avoid low-fat margarine as it can make your cookies flat and more challenging to remove from the pan. If you prefer a more neutral option, go for a non-stick cooking spray, which will evenly coat your pan and prevent sticking.
If you're using a traditional pan, greasing it properly is essential to ensure your cookies don't stick. Apply a thin layer of butter or margarine to the pan, using a paper towel or a piece of waxed paper. Make sure to get into all the nooks and crannies of the pan for even coverage. Alternatively, you can use shortening, which some bakers prefer because it melts at a higher temperature and spreads less than butter.
In addition to greasing your pan, you can also line it with foil, parchment paper, or a silicone baking mat. This provides an extra layer of protection against sticking and makes it easier to lift your cookies out of the pan once they're baked. If you use foil, be sure to create overhangs on either side, which will serve as "handles" for easy removal.
Remember, the key to successful cookie baking is creating a non-stick surface. Whether you choose to grease your pan with butter, margarine, or non-stick spray, or line it with foil or parchment paper, always follow your recipe's instructions and adjust as needed. Happy baking!
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Flip the cookies when the edges are golden brown
When baking cookies in a pan, it is important to flip them at the right time. The ideal time to flip them is when the edges are golden brown. This is because the cookies will be delicate, and some may break, so it is important to try to get your spatula all the way beneath before attempting to turn them. If you are baking your cookies in a darker skillet, they will turn out darker on the bottom than they would in a lighter skillet. If you have a preference for how your cookies look, you may need to experiment with one or two cookies until they are just the way you like them.
When flipping the cookies, it is important to be gentle and careful. Use a spatula to lift the cookies from the pan, and try to get the spatula all the way underneath the cookie before flipping. If you are baking your cookies on a stovetop, it is important to use low heat. Medium heat can cause the cookies to darken too quickly before they have a chance to cook through. It is also important to note that stovetop cooking can be less precise than using an oven, as there is quite a bit of guesswork involved and a risk of burning the cookies.
To ensure your cookies are cooked evenly, it is recommended to cook no more than four cookies at a time in a few batches. Even in a large skillet, it is important not to overcrowd the pan as this will bring the temperature down. By cooking four or fewer cookies at a time, you can ensure they are cooked evenly and do not spread and run into each other. It is also important to use a non-stick frying pan or skillet when baking cookies on a stovetop. This will help to prevent the cookies from sticking to the pan and make them easier to flip.
In addition to flipping the cookies when the edges are golden brown, it is also important to consider the cooking time. Depending on your stovetop and skillet size, the cookies will typically take between 15 and 20 minutes to cook. It is recommended to cook the cookies on low heat for 15-17 minutes, and then carefully flip them once halfway through or when the edges start to turn golden brown. The total cooking time will depend on your stovetop, skillet size, and personal preference for cookie doneness.
Once the cookies are flipped, they will need to cook for an additional few minutes until they are crispy and chewy. After removing the skillet from the heat, let it cool for a few minutes before transferring the cookies to a cooling rack. It is important to allow the cookies to cool completely before serving or storing them. Proper cooling helps the cookies set and prevents them from breaking or crumbling too easily. Overall, by following these instructions and flipping the cookies when the edges are golden brown, you can achieve delicious and evenly cooked pan-baked cookies.
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Use a sheet pan for a giant cookie slab
Using a sheet pan to make a giant chocolate chip cookie slab is a fun and convenient way to bake a large quantity of cookies with minimal effort and cleanup. This method is ideal for serving a crowd, as you can cut up the giant cookie into portions and serve it directly from the tray. Here's how to do it:
Firstly, gather your ingredients. You'll need butter (unsalted is best so you can control the amount of salt in the recipe), granulated sugar, brown sugar, eggs, milk, vanilla extract, baking soda, baking powder, and chocolate chips. You can use semi-sweet, milk, dark chocolate, or even chunks of chocolate bars. For the best flavour, use pure vanilla extract and adjust the amount according to your taste.
Next, prepare your sheet pan. A standard half sheet pan measuring 18x13 inches is a good size for this recipe. Even if you have a non-stick sheet pan, it's a good idea to spray it with some non-stick spray to ensure the cookies don't stick and to make cleanup easier.
Now, it's time to make the cookie dough. Whisk together the melted butter and sugars. Then, add the eggs, milk, and vanilla. Fold in the dry ingredients, followed by the chocolate chips. You can also add other mix-ins like nuts or dried fruit if desired.
Spread the cookie dough evenly on the prepared sheet pan. Bake the giant cookie slab according to the recipe instructions, keeping in mind that the baking time may vary depending on the thickness of the cookie. Once it's baked, you can cut it into portions and serve it. Enjoy your giant chocolate chip cookie slab!
This method of baking cookies in a sheet pan is a fun and unique way to feed a crowd, and it's also a great time-saver, as you don't have to scoop and portion out individual cookies and bake them in batches.
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