We Tried Making Pan-Fried Cookies | Can You Actually Fry Cookies?
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- Опубліковано 5 вер 2024
- Sure, there’s oven-baked cookies, and even air fried cookies, but have you heard of pan-fried cookies? Annie whips up a batch of our All-Time Favorite Chocolate Chip Cookie dough (see link below) and tries her best to make cookies directly on the stove top Will it actually work?
Thanks for watching! Get the recipe: All-Time Favorite Chocolate Chip Cookies
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Check out our article here: We Tried the TikTok Pan-Fried Cookie Hack and It Was… Interesting
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We Tried Making Pan-Fried Cookies | Can You Actually Fry Cookies?
Thanks for watching!
Get the recipe: All-Time Favorite Chocolate Chip Cookies
www.myrecipes.com/recipe/all-time-favorite-chocolate-chip-cookies
Check out our article here: www.myrecipes.com/news/pan-fried-cookies-tiktok
More flour
I used to cook cookies on a frying pan since I didn’t have an oven. The trick is to take the pan out of the heat after cooking one side of a cookie (it should cook for about 5-6 minutes) and wait for it to harden for about 5 minutes then after that you flip them and cook them until fully cooked that way you’ll get perfect cookies every time :)
P.S: use regular/basic cookie dough (don’t tweak it), cook over low heat, avoid from flipping when cookie is still hot/soft. If you follow all these tips your frying pan cookies will never fail ☺️
(Reminder: this is for those who want to make cookies on the stove)
Thank you!
Wish I knew 'how' to copy this.
👍
Great video!
Do you still want to make pan fried cookies? You will need some aluminum foil, folded 3 or 4 times and not stuck tightly together, you also need parchment paper.
Line your skillet with a few layers of foil (crinkle the bottom layers a little) cut two pieces of parchment to fit your skillet;
Lay the parchment on your counter put the cookie dough on one piece of parchment.
Heat up the skillet like you would for an oven (350f), when it's hot place the parchment on the foil and put the lid on and bake for 5 minutes, then flip by putting the ither parchment in top of the cookies and slip a cookie sheet or plate under the cookies then flip (dont dump the cookies on the floor!) The foil will make your skillet into a wannabe dutch oven, time and temp will be hard if you dont have an induction cooktop, but if you do a couple at a time, you will
Pan cooking is my world...
First, set your heat as low as possible.
Second, it looks like you'll need to make your dough a little thicker.
Third, as soon as the cookie is cooked enough to slide the spatula under you'll want to add about a little slice of butter to finish off until crisp...
You'll obviously be doing this to both sides and while covered and be patient because this method takes longest but is the most successful!
Hope it works out for ya!
👍
Don't flip it at all. If it's covered and in there long enough it will be fine. Just like in the oven you don't turn the cookies
true.
not recommending turning the cookies either because the shape is part of its appeal.
better to just lower down the temp and let it cook slowly. then you would also have a more even crust avoiding a very thick/ hard bottom.
panfried cookies were my very first project to make during the onset of pandemic lockdowns because of limited resources available at the time including having no oven to work with.
tips -
1. review your recipe
- not all cookie recipes are created equal
- cookie dough using melted butter, (even when you try to chill the dough and no matter how long then put in the pan immediately) will almost always result with an equally very melted cookie dough while cooking until you end up with a pancake rather than a cookie
- cream with cold to softened butter
- keep a good balance of brown and white sugar as too much molasses will keep it too soft and not be crusty or crisp enough or cool quickly
- you may also add 1 or 2 TBSP flour to help make the dough more stable
- recipe with a bit of egg for more stable structure helps
- use baking soda, only.... baking powder not recommended... cookie comes out more cakey
- try removing around 1/2 TBSP butter from your recipe and replace with 1/2 TBSP oil per 1 cup of APF
2. also, check your chocolate chips
and be careful of putting too much add ins
- cooking on direct heat makes cookies very sensitive
- too sugary add ins caramelizes with the dough while cooking and you end up with a sticky blob of a mess, instead
- use choco chips which does not melt easily - or - place choco chips and other add ins on top of each balled dough prior to cooking, not during dough mixing
3. chill your dough
- chilling helps equalize temperature esp as your heat source only comes from the bottom and for the dough not to spread too quickly until the bottom and upper crust sets and cooks completely
- press your dough ball a bit so it's not too tall because your heat source is at the bottom and only dry steam is cooking the upper crust, else the result is overdone bottom with barely cooked upper crust
4. cook at low temp
- reason why your recipe has to be more stable and not melty, cookie dough will have to cook on a longer period of time
- also similar supporting explanation as no. 2
- hastening cooking with higher temp will just burn the bottom of the cookie with a very underdone top crust
5. PUT A LID ON YOUR PAN
you may want to flip the cookie dough for more crisp upper cookie crust but it won't look very nice, alternatively, putting a transparent lid on your pan to trap the heat and make it circulate esp in helping cook the top crust (note: the lid might also trap and build moisture so wiping it every now and then may be necessary)
6. DO NOT OPEN/ TAKE OFF THE LID between 5 to 10 mins into cooking
- it still follows the same logic as with oven baking, cold air around your dough hampers the baking process
7. let the cookies cool a bit on the pan before transferring to a wire rack to cool completely
TRUTH OF THE MATTER is that panfried cookies are possible but can be very slow and tacky.
you will also have to manage your expectations as to the final outcome.
it has its own appeal being some kind of 'rustic' type of homemade goods and all. then again, you can't really expect it to look so much like the usual oven baked ones or go head to head with the same results aesthetically and even in terms of texture.
the cookies can have a very thick crusty bottom and slightly soft upper crust.
this 'baking' technique is usually best for double chocolate cookie or brownie type of recipe when chocolate is part of making a more compact dough with results leaning towards being chewy and crusty.
there's another work around which is to simulate a more oven like environment with 'dry steam' by using a big wok with a rack inside where you're supposed to place your baking pan to keep it elevated instead of having the dough placed directly onto a heated surface to cook.
(non-stick pans are not recommended as alternative because dry steam might destroy its lining. at best, use big stainless pots bearing in mind to work with utmost care. always wear your cooking mittens. this can be very hot.)
the simulated oven environment should help provide the desired even cooking temperature all around the cookies and also some browning on the surface of the crust.
bottomline, using a real oven is still best. airfryers which appear to be another strong trend in cooking may might as well be your closest second into baking these.
yup, have been able to work on some experiments on airfried cookies, as well.
Thanks for the advice so awesome 👍💖
I have dinner it while camping, but not perfect every time. PIC heat helps because you can set the exact heat and it stays the same.
Your spatula is to thick. Try a thin metal one. Quickly slide the spatula under the cookie kind of like the tablecloth being snatched from the table full of dishes trick. 😊 I don't know if you did this or if would even help but I might try to put the dough in the freezer for a wee bit. Good luck. Also remember they don't have to be pretty to taste good.😉
Hahaha, thank you for trying this so that I don't have to. I was considering trying this with my cookie batter, but it looks like you just saved me a couple hours of failed attempts!
You are very brave to try this and you made a valiant effort! I am currently without an oven so I've been looking for recipes for cookies in a frying pan. I did find another recipe that was similar to yours but there were a couple of tweaks to the dough itself but I think the biggest difference was they brushed some oil in the frying pan, cut a round of parchment paper, put it in the frying pan, and oiled that. That was the base for cooking their cookies. They cooked them on low for 12 minutes with a glass lid (no flipping) and they looked amazing! If you ever decide to try them again I would suggest making those changes; I'm going to give those a try myself. Thank you for sharing your experience with us.💜 🍪
Im 4 years late but to do this easily instead of using butter on the pan use sunflower oil to basically cover the surface. Use the butter on the cookies and use a brush to spread it.
your spatula is too thick and the pan too slick. Try a thinner or metal spatula
I would try a little corn starch to your cookie recipe.
Hey girl try the griddle I did tonight and it's so friggen good!
Make a tortilla shell cookie and fill it with whip cream and all that delicious diabeetus stuff.
i would recommend a griddle and i wouldn't flip them at all
I never flatten my chocolate chip cookie dough. This dough spreads on its own so you want to leave it in a ball or you end up with super flat cookies.
Try using an egg ring/mold to help keep a round shape.
Thank you!
hey ! I'm in a similar situation, no oven or anything, but you can pretty much do anything in a pan/skillet, it is the same as an oven really! Just gotta flip sides, that's the only difference! you wasted soo much cookie dough ;-[
Funny video. My grandmother and Mother fried shortbread cookies in cast iron. I do it too. But you need two thinner spatulas. Plastic spatulas are the thickest and worst.
Try a thicker cookie recipe
Can you try doing it with oil?
yup, oil actually gives it more structure with less spreading or melty cookie appearance
I usually hate wasting good but thanks for the video. sometimes it matter if it's a success
Take some olive oil spray pan cut a round piece of parchment paper place in pan, spray the top.....cookie dough may need to be chilled.
I think cooking a cookie in the oven would be faster.
Welsh cookies are cooked in a fry pan.
2:08 Too funny...
Might I suggest using the oven.
Good trying💝💝🤭
I ordered a pizza from a local place and some cookies.. they came pan fried and they were AMAZING! Slightly burnt but amazing. They must be just as frustrated though as they’re never available any more :(
where's the air fryer cookie video :
You need to chill the cookie dough more so it would not stick and would be easy to flip
You should freeze them I think first
lol why you keep flipping?
who even films in portrait in 2020?
I would try a cast iron (it will keep the temperature more consistent with your glass cooktop, which cycles on and off) and then I would try not covering them. If you’re going to cook them on both sides anyway, just leave the lid out of the equation.... 🤷♀️
Nice suggestion - will have to try that
😂😂😂 poor girl … add about 1-1/2 tbl spoons of flour should thicken the dough enough
🤣😆👌
Fail
Well, that was kinda dissapointing. I was hoping to see a working cooking example 😂 And you really bad at flipping stuff XD
VRS 👎
I thought she had a moustache at first-- was sorely disappointed