Cookies

How to Make Stovetop Cookies

4.75 from 8 votes
No oven? No problem! You can still make a batch of perfect cookies right on your stovetop with my Stovetop Cookies recipe!
Stove Top Cookies Recipe

Hi Bold Bakers!

Whether your barrier to entry when it comes to baking is having an oven or not, making cookies on the stovetop is REVOLUTIONARY! We’ve made cakes on the stovetop and even brownies, so it was only natural we figured out How to Make Stovetop Cookies!

Even I was blown away by how these cookies came out baked to perfection without using the oven. Crisp on the outside, and gooey in the middle, this recipe is a show stopper. On top of the method being clever, the cookies themselves are not your average — made with loads of toasty rolled oats, chocolate chips, AND M&M’s, these monster-style cookies made on the stovetop even give my Best Ever Chocolate Chip Cookies a run for their money!

How Many Cookies Can I Make On the Stovetop At Once?

When baking cookies on the stovetop, I suggest doing no more than 4 cookies at a time in a few batches. Even in a large skillet, it’s important not to overcrowd the pan as this will bring the temperature of the pan down. By cooking 4 or fewer cookies on the stovetop at once, you ensure they are evenly cooked and do not spread and run into each other.

What Kind of Skillet Do I Need to Make Stovetop Cookies?

To get the best results, I suggest you use a large non-stick skillet. The pan I used was 12-inch non-stick skillet. If you do not have a pan this large, no worries, just use a smaller one and cut down to 2 cookies at a time. If you do not have a non-stick pan, lightly grease the pan with flavorless oil or butter.

No need to worry about the cookies sticking though, as the butter in the cookies will ensure they do no stick when properly cooked

How Do I Know I’m at the Right Temperature?

I experimented with making Stovetop Cookies at all different temperatures and found that the best method is low and slow. I pre-heated my pan over the 2nd to lowest heat on the smallest (least strong) burner on my stove.

Of course, each stove will vary, so for this, I suggest to really go easy on the heat. Using low heat and allowing the cookies to bake and toast up over 15-17 minutes is a PERFECT way.

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Can I Make ANY Cookie on the Stovetop?

YES! I tested this with my classic Best Ever Chocolate Chip Cookies and the recipe below, and both cookies came out perfectly cooked. That said, I really love this recipe specifically because the oats and peanut butter really lend themselves to toasting up easily without being in the oven.

How do I Store Stovetop Cookies?

Storing cookie made on the stovetop is the same as any baked cookie. Cover them nice and tight in an airtight container at room temperature.

How Long do Stovetop Cookies Last?

These incredible cookies will keep for 3-4 days. The oats stay toasted and the peanut butter keeps them moist and chewy even a few days after making them on the stove.

Tips and Tricks to Making Stovetop Cookies:

  • Always start with room temperature butter and eggs
  • Add in any candy, nut, or dried fruit you like for a different flavor combination 
  • Leave out the candy and go for raisins for an oatmeal raisin variation
  • Make your dough up to one week in advance, as aging the dough creates great flavor and texture
  • To be on the safe side, go for a lower heat than you think you need, you want the cookies to cook through before the edged get brown and crisp

Try These Other Stovetop Recipes!

Watch The Recipe Video!

Gemma's How To Make Stovetop Cookies Recipe

4.75 from 8 votes
No oven? No problem! You can still make a batch of perfect cookies right on your stovetop with my Stovetop Cookies recipe!
Author: Gemma Stafford
Servings: 26 cookies
Prep Time 25 mins
No oven? No problem! You can still make a batch of perfect cookies right on your stovetop with my Stovetop Cookies recipe!
Author: Gemma Stafford
Servings: 26 cookies

Ingredients

  • 3/4 cup (6oz/170g) peanut butter
  • 1/4 cup (2oz/57g) butter, at room temperature
  • 3/4 cup (4 ½ oz/128g) brown sugar
  • 1/4 cup (2oz/57g) sugar
  • 2 small eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 2 1/4 cups (7 1/2oz/213g) old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (3oz/85g) chocolate chips
  • 1/2 cup (3oz/85g) M&M’s

Instructions

  • In a large bowl, combine the peanut butter and the butter.
  • Next, add in the brown sugar and sugar and mix until combined. 
  • Then, whisk in the eggs and vanilla extract and mix until fully incorporated. 
  • Add the oats, baking soda and salt then gently fold until the dry ingredients have fully absorbed the peanut butter mixture.
  • Lastly, fold in the chocolate chips and M&M’s.
  • Chill the cookie dough for a minimum of 1 hour to overnight. Do not skip this step as the freshly mixed dough is too soft to work with.
  • Once the dough has been chilled, scoop the cookies into heaped tablespoons sized balls. Flatten each cookie into an even, 1/4 inch thick disk, to ensure they cook evenly and quickly. 
  • Once all of the cookies have been shaped heat a large non-stick pan on a small burner, over very low heat. 
  • Place up to 4 cookies in the pan about 1 inch apart and cover with a lid. Allow the cookies to cook in a pan over low heat for 15-17 minutes. The cookies are done when they are crisp on the bottom and just set on top. If they seem slightly underdone, don't be alarmed as they set as they cool.
  • Cover and store the cookies in an airtight container at room temperature for 3-4 days. Enjoy!

Recipe Notes

You can bake these in the oven at 350F /180C for 12-14 minutes.
Nutrition Facts
How To Make Stovetop Cookies Recipe
Amount Per Serving
Calories 220 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 19mg6%
Sodium 110mg5%
Potassium 134mg4%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 15g17%
Protein 5g10%
Vitamin A 96IU2%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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dachshund.circus

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Comments & Reviews

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Dalia
Guest
Dalia
2 months ago

Hi Gemma,
Can’t wait to try out this recipe!
Can I replace the peanut butter with something else? since i don’t really like the taste of peanuts in cookies.
Thanks

j
Guest
j
2 months ago

oh I have an oven but it only functions on broil so I burn stuff and never thought to go on top! who knew, oh u-did. thnx

Gemma Stafford
Editor
Gemma Stafford
2 months ago

I’m sorry to hear that Zoya. Have you tried ordering from our line? Book Depository – book link (FOR INTERNATIONAL)
http://bit.ly/2P7jrto

Member
Zoya Khan
2 months ago

Gemma I was so excited when I first heard that your cook book was coming but then now it couldn’t be delivered in Pakistan

dachshund.circus
Member
dachshund.circus
2 months ago

I cooked mine at “3” out of 9 on my electric stove and got perfect results. I had initially tried cooking a batch on “2” and they took forever to firm up. I also made sure not to make the cookies too thick. The small skillet batches of 4 allow you to tweak these factors according to your stove, though 🙂

Thanks for another yummy recipe, Gemma! Looking forward to the cookbook!

Kristigold
Member
Kristigold
2 months ago

I have been making these cookies for years. They are my favorite! I use mini m&m and mini chocolate chips so I can taste all the yummy ness. I also put in coconut.

Jessica Lucia Mumbonde
Guest
Jessica Lucia Mumbonde
2 months ago

Dear Gemma,

Can I use flour instead of oats to make cookies

Apoorva
Guest
Apoorva
2 months ago

Can we use oat flour instead of oats in this recipe?

navarromaria
Member
navarromaria
2 months ago

Hi Gemma, THANK YOU FOR ALL THE STOVETOP RECIPES FOR BAKED GOODS, YOU HAVE BEEN A LIFESAVER FOR ME AS I DON’T HAVE AN OVEN!! I ADORE YOU!! My question for you today is: how do I know how hot my skillet should be for any of your baked goods made on a stovetop….I have a propane gas stove and there really isn’t a LOW setting….also, on a gas stove the heat is really concentrated in the middle of the pan where the ring of fire is underneath the pan, and it spreads out from there…..do you think that will… Read more »

Jeanne Smith
Guest
Jeanne Smith
2 months ago

Thanks for making them gluten free! Anxious to get started!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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