Our apartment gets so hot during the summer, that I have to think long and hard before I decide to turn on the oven and make it worse. If I decide to use the oven, I organize myself days in advance so that I’m baking 2 or 3 dishes at once.
Recently, I had an idea. What if I “baked” cookies in my cast-iron frying pan, on the stove? I wouldn’t have to turn on the oven!
I was so excited that I tried the experiment right away, and it worked!!! It worked so well, I was shocked. First, I made up some Ranger Cookie batter using this recipe (although almost any cookie recipe would work)…
1/2 cup butter or coconut oil, melted (or half butter, half yogurt or applesauce)
1 cup sugar (I really like rapadura or sucanat, or you can use brown sugar)
1 tsp vanilla
1 1/4 cups whole wheat flour (or whole wheat spelt flour)
1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt
1 cup rolled oats
1 cup dried, shredded coconut
1 cup nuts/raisins/dried fruit/chocolate chips — your choice, or a combo!
In a large, shallow pan (I used my cast-iron frying pan), melt a pat of butter and spread around the bottom so that the cookies won’t stick.
Turn your burner on low heat. (My burner goes up to 10, so I turned it to about 2, or a little less.) While the pan is heating, mix butter, sugar, egg, and vanilla. In another bowl, mix flour, baking soda, baking powder, and salt. Combine both mixtures, and then stir in oats, coconut, and [nuts].
Spoon some batter into the pan, and cover.
Cook for approx. 4 to 5 minutes, before flipping them over with a spatula. You’ll know when it’s time to turn the cookies over when they start smelling good, little bubbles appear on the surface (like pancakes), when you can slide your spatula underneath without them breaking apart, and when the bottoms are golden brown.
Cover the pan again, and cook the cookies for another 4 to 5 minutes (approx.) on the other side, until that side is also golden brown.
Voila! Pan cookies! When they’re done to your liking, transfer the cookies to a plate or cooling rack, and spoon more batter into the pan. (There’s no need to re-butter the pan.)