FRYING PAN COOKIES
Peculiar looking flourless cookies. For rum-packed flavor try using 2 teaspoons rum extract in place of the vanilla.
Provided by LG Burnett
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 48
Number Of Ingredients 10
Steps:
- Melt butter or margarine in heavy skillet. Add slightly beaten eggs. Stir in dates, sugar, salt and vanilla. Cook over low heat stirring constantly until thick and well blended.
- Have ready crisp rice cereal and chopped nuts in large bowl. Stir cooked mixture into them until coated.
- Chill. Put by teaspoonful on cookie sheet. Chill again. When cold roll in crisp rice crumb and coconut mixture or powdered sugar.
Nutrition Facts : Calories 61.9 calories, Carbohydrate 10.5 g, Cholesterol 10.3 mg, Fat 2.2 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 37.5 mg, Sugar 8.4 g
STOVE-TOP COOKIES ( FRY PAN COOKIES )
I hate using my oven...but sometimes I need to make cookies so I was very excited when I found this recipe. I haven't tried it...yet, but plan on making them very soon!
Provided by natsxox
Categories Dessert
Time 25m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle powdered sugar or coconut evenly onto a parchment or wax paper-lined 15 x 10 x 1-inch pan. Set aside.
- Combine sugar and eggs in a large saucepan; stir well. Add dates and butter; cook over low heat, stirring constantly, 8 minutes or until mixture is thickened and bubbly. Remove from heat; stir in cereal, pecans and vanilla, mixing well.
- Spread cereal mixture evenly onto prepared pan. Let stand for 15 minutes
- Roll the mixture into a 15-inch log, beginning at long side. Let cool completely.
- Cut into 1/2-inch thick slices.
Nutrition Facts : Calories 83.1, Fat 3.4, SaturatedFat 0.6, Cholesterol 15.1, Sodium 21.8, Carbohydrate 13.3, Fiber 0.8, Sugar 10.8, Protein 1
PEANUT BUTTER SKILLET COOKIE
Baking this cookie in a cast-iron skillet creates irresistibly crisp edges while the center remains moist and sandy. To make it even more special, try heating some of your favorite jam to drizzle over the top and serve with a glass of cold milk.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 10-inch cast-iron skillet with 1 tablespoon of the butter. Beat the remaining butter and sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, scraping down the bowl as needed. Add the egg, peanut butter and vanilla and beat until smooth and creamy. Add the salt and baking soda and beat until combined. Reduce speed to low and gradually add the flour, mixing until the dough comes together and is smooth.
- Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Make a crosshatch pattern on the surface of the dough with the corner tip of the rubber spatula. Sprinkle the top with sugar.
- Bake until the edges are brown and crisp and the center is still soft, 40 to 45 minutes. Cool on a wire rack for 30 minutes (the cookie will firm as it cools). Warm the jam in the microwave, about 45 seconds. Slice the cookie into wedges and serve with the warm jam.
FRY PAN COOKIES
A unique no-bake cookie combining traditional Christmas ingredients like dates and cherries with rice krispies cereal.
Provided by Lennie
Categories Dessert
Time 40m
Yield 5 dozen cookies
Number Of Ingredients 9
Steps:
- Beat eggs and brown sugar together; stir in dates.
- Pour mixture into a lightly greased heavy frying pan.
- Cook, stirring constantly, over medium heat until dates are soft (8 to 10 minutes); remove from heat.
- Stir in remaining ingredients except coconut; cool to lukewarm.
- Shape mixture into small balls and roll in coconut.
Nutrition Facts : Calories 562.6, Fat 13.2, SaturatedFat 4.2, Cholesterol 84.6, Sodium 157.6, Carbohydrate 112.5, Fiber 7, Sugar 93.1, Protein 7.1
STOVE TOP COOKIES RECIPE - (4.1/5)
Provided by á-33962
Number Of Ingredients 7
Steps:
- Mix butter, cocoa, milk and sugar in medium pan over medium heat. Heat until boiling and keep at a rolling boil for 90 seconds. Remove from heat. Add vanilla. Mix in peanut butter (do not use same measuring cup used for milk). Mix oats. Drop by spoonfuls onto wax paper. Wait (if you can) until cooled/hardened to serve.
SKILLET CHOCOLATE CHIP COOKIE
Baking, simplified: One pan and two steps create this soft, gooey, giant cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.
- Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.
Nutrition Facts : Calories 326 g, Fat 16 g, Fiber 2 g, Protein 3 g, SaturatedFat 9 g
HEIDI'S FRYING PAN COOKIES
Chewy, coconut-encrusted cookies like no other. A time-tested family recipe. Keep in an airtight container.
Provided by heidi
Categories Desserts Cookies No-Bake Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium heat. Add dates, sugar, and eggs; cook and stir until mixture thickens and leaves the sides of the skillet, 5 to 10 minutes. Remove from heat; add crispy rice cereal and pecans. Stir cookie dough until well-mixed.
- Place coconut in a shallow bowl. Drop teaspoonfuls of cookie dough into coconut and roll to coat and form into balls. Let cookies cool, about 20 minutes.
Nutrition Facts : Calories 77.7 calories, Carbohydrate 12.8 g, Cholesterol 12.9 mg, Fat 3 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 28.6 mg, Sugar 10.4 g
SKILLET-BAKED CHOCOLATE CHIP COOKIE
Sometimes bigger is actually better. Case in point: this giant cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined.Stir in chocolate chips.
- Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don't overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream and some caramel sauce.
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