3 Best Ways to Make Cookies Without an Oven at home

Health

When adult problems arise, everyone should indulge in fresh cookies as a taste of childhood nostalgia. You might be “in between ovens” right now, or maybe your landlord has been replacing the gas line in your building for a year, or you don’t have a conventional oven.

The big ol’ box of flames is only sometimes worth turning on, so let’s explore alternative cookie-making methods.

The waffle iron

Smashing cookie dough between two non-stick hot plates is a brilliant idea. Waffle irons leave attractive patterns suitable for spreading peanut butter or jam or holding leftover milk for dipping.

You can make four at once with a sizeable Belgian-style waffle iron. Just put a mound of cookie dough in each quadrant. You may have to do one waffle at a time if you have a small waffle iron, but it only takes 90 seconds.

The air fryer

My most thrilling home kitchen appliance recently has been the tiny convection oven we know as an air fryer. The air fryer cookie is one of the many things she can accomplish.

If you have a ramekin, you can create a deep-dish cookie or line an oiled baking sheet with parchment and place a few cookies on it. Depending on the size and recipe, bake cookies for between 5 and 10 minutes at 350°F.

The slow cooker

I recommend making a crock pot cookie if you enjoy eating large, thick cookies in slices. You load it up earlier in the day, forget about it, and when the timer goes off, it’s like someone surprised you with a giant cookie.

Your thoughtfulness is greatly appreciated. Prepare the slow cooker vessel by thoroughly greasing it and lining it with parchment paper. The cookie will not stick to the sides and will also provide you with something to grab onto to lift it out in one piece.

Microwaves Making cookies in the microwave is living life on the edge, but it is fast and effective. Place a ball of cookie dough on a microwave-safe plate, cover it with parchment paper, and microwave for 45 to 90 seconds, depending on the size of the cookie. If chocolate chips are involved, start on the shorter side of the time. In the microwave, removing the smell of burnt chocolate is difficult.

The cookie will set as it cools. The cookie dough can also be loaded into a mug or ramekin and made into a miniature deep-dish cookie. If we can all support pancakes, we can also support pan cookies. To pan-bake cookies on the stovetop, drop a small amount of dough into the pan, cover it with a lid, and turn the heat down to a low temperature.

To achieve the best results, I recommend using room temperature dough, flattening it a little, and taking it off the heat when the top is still a little shiny, but the bottom has a tinge of brown. Because cookies are usually high in sugar content and are placed on direct heat, experiment with the timing to prevent them from scorching. Instead of focusing on heat, let’s embrace no-bake cookies.

They are composed of flavor and saturated fat, so what could be more appealing? Fats such as peanut butter, chocolate, and butter are necessary for the solidifying process to occur at room temperature. Combine the ingredients and shape them into flat disks or balls, place in the fridge for 20-30 minutes, and enjoy! Why not cook cookies in water rather than in the air.?

You can make perfectly safe, soft cookies in a water tub using an immersion circulator. It is unlikely that loading the cookie dough into a bag will result in the most shapely cookies, so press it into a flat-sided jar, so the cookies retain their round, cookie-like shape. Once you have removed the cookies from the jars, let them cool in the fridge for a few hours to help them firm up. I have never encountered anything that I did not enjoy from a deep fryer, and cookies will certainly not disrupt that pattern. High-fat drop cookies should not be cooked directly in a fryer since they will break apart and absorb excessive amounts of oil.

cookies

However, some cookies are meant to be fried, such as Khanom dok jog and these rosette cookies. It will be necessary to batter them. (Oh darn, battered and fried? How awful.) The outside coating in this recipe is made from pancake mix. Roll the cookie dough into balls, dunk them in the thick batter, and fry them in the hot oil.

Add a light dusting of powdered sugar to the cookies, and enjoy their glorious fried textures. Try steaming your cookie dough if you are a diehard fan of soft cookies. Place a steamer basket, or other steaming device, on the stovetop and line it with parchment paper. For about 15 minutes, or until the cookies are set, place flattened balls of cookie dough in the basket. Due to the humid climate, the dough will retain more moisture, resulting in a sweet snack unmatched in pillowy softness. 

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