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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.
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!
Try These Recipes!
Watch The Recipe Video!
How To Make Stovetop Cookies Recipe
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!
These turned out great. My oven is broken so this stovetop method is a godsend. My only subs were Swerve and coconut sugar instead of traditional white and brown sugars. It’s the toasted oats that really bring up the flavor.
My oven broke last month and I need to “bake” and eat cookies. Making this today.
Hi Gemma, we substituted almond butter for the peanut butter. BIG Mistake!
Let this be a word of warning to everyone else trying to be a Bigger Bolder Baker.. not too bold
I love it. I made some on a stovetop and some in an airfyer I even made a giant cookie.
Thank you for the recipe. Can you please tell me how to use chia seeds in this recipe if I want to replace the eggs. How much chia seeds should I use.
How to replace eggs with flax seed. Please advice
Hi there, can you make this without the peanut butter (we have an allergy)? If so, what do you need to change other than removing the PB?
Wow, these intrigue me. Could they be adapted to a microwave? Years ago I had a recipe from the Joy of Microwaving . The ingredients are quite similar to your recipe but they were truly “monster” cookies because they were made gigantic…about 6 inches across. Was my favorite cookie.. Lost the book in a move years ago and your recipe is the closest I’ve ever come to duplicating it. Would you might have a suggestion for a timing and power level so I might duplicate my favorite. I have your book and a set of mugs for microwave treats and… Read more »
Omg! They’re soooo tasty! Thank you for this simple but wonderful recipe!
StI added raisins instead of M&Ms. Oh so good!
I helped my 12 years old daughter to make this cookies. She was very happy. One of the recipes she nailed it and she love it and we love it too. Thank you ????