Has anyone tried making frying pan cookies over a single burner? I have had some good luck with these treats.

In camp I make the cookie first and then while it is in the cozy, I make the main meal.
For Cookie - You will need:
Betty Crocker Cookie Mix - Try Snack Size Peanut Butter first
Oil and water for mix (egg if using regular size mix)
10 inch fry pan with lid
1 cup chocolate chips (approximate - to taste)
pot cozy (or towels)
Cook time approx. 5 min - plus - Cozy 30 minutes

Start with a Betty Crocker packaged cookie mix. The Snack Size does not require eggs and is a smaller cookie. The regular mix takes one egg and makes a large cookie (cuts to 8-9 pieces). Both sizes take butter or oil and water. Use about a 10 inch fry pan with lid. Total time about 5 minutes on the burner and 30 minutes in cozy.

1.) The easiest is to start with Betty Crocker, Snack Size, Peanut Butter Cookie Mix. No egg and only add oil and water. For all the cookies - Mix dough as directed on the package. (Chocolate Chip are hard since the chips melt as you cook. Sugar and Peanut Butter are easier. I have been known to sift out the chocolate chips and add them at the end.)
2.) Start with a cold frying pan. Put mixed dough in small clumps well distributed over the pan. It should pretty much cover the pan.
3.) Heat on medium heat (350-375 degrees) Break chunks up, stir and flip dough clumps like you would scramble eggs. Alternate flip/stir and covering dough. Watch carefully and flip very often/not quite constantly. There will be No order or shaped cookies. Scramble dough, break clumps up, flit and stir. You will not be forming dough into a cookie shape until the final steps.
4.) When dough seems to "brown" on the bottom as you are flipping pieces, it is almost done. Dough will look like the inside of a fresh hot cookie. Total "on-burner" cooking time is about 5 minutes.
5.) When flipped pieces are consistently "browning" it is time to shape the cookie. Gently group the dough in the shape of a big cookie covering the majority of the pan bottom. Pat it lightly to make sure it is all together in one big cookie - not to much or the cookie becomes a "rock".
5.) Once it is shaped, shake chocolate chips on top of the cookie. They will melt and can be spread like frosting. This frosting will hold the cookie together when set.
6.) Put on the cover and put it in a cozy (wrap in towel or other heat tolerant and insulating fabric or cozy). This will hold the pan heat and finish cooking the dough.
7.) Check in 15 minutes and quickly spread chip frosting. Re-wrap
8.) Check in 15 more minutes. Unwrap - if it is cool and chocolate set - cut, using a plastic knife if your pan has Teflon coating,
and eat. Not "set" unwrap from the cozy and let cool. Note - could be hard to get first one "unstuck" from the pan. Sometimes we just mark out the pieces and pass the pan around.

Once you get good at this - any cookie dough will work. I have even done brownie mixes this way.

If my directions are confusing, let me know - I will try to clarify.

Hmmm I like this idea and am going to have to give this a try.

Thanks for the detailed instructions!

One of the patrols in our BS Troop used to bring the tube of chocolate chip cookie dough, slice them thin, and fry them on both sides. Tried one, not bad. Gave them points for creativity.

Welsh cookies would seem to be the best choice for a frying pan.

Found them - the eggs could be a slight problem or I could use dehydrated (I don't carry fresh eggs) Seem a little dry adn woudl be pre-trip prep but with a few modifications, this could be a good option. Thanks.


Welsh Cookies

From Food Network Kitchens
.
Prep Time:25 minInactive Prep Time:1 hr 0 minCook Time:10 minLevel:EasyServes:about 2 1/2 dozen.

Ingredients
2 cups all-purpose flour
3/4 cup sugar, plus more for sprinkling
2 1/2 teaspoons baking powder
1 teaspoon finely grated orange zest
1 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1/2 cup unsalted butter (1 stick), cold and diced, plus more for cooking
3/4 cup currants
2 large eggs, slightly beaten
2 to 3 tablespoons buttermilk
Melted butter, for cooking

Directions

Whisk the flour, sugar, baking powder, zest, nutmeg and salt in a medium bowl. Rub in the butter with your fingertips until the mixture looks sandy. Stir in the currants. Beat the eggs and 2 tablespoons of the buttermilk together. Stir into the dry ingredients to make a shaggy dough, add more buttermilk if the dough is dry. Gather dough into a disk, wrap in plastic wrap and refrigerate for 1 hour.

Roll the dough on a floured workspace into a piece about 1/4-inch thick. Cut into 2 to 3- inch rounds.

Heat a griddle or frying pan over medium-low heat. Brush the pan surface with butter. Cook the cookies until slightly brown and cooked through, about 4 to 5 minutes on each side. Transfer to a rack, sprinkle with sugar and cool. Store in a cookie tin.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

Lots of recipes. I should look in my mom's cook book or my aunts - they go way back to first generation Welsh immigrants.

I also wondered if a basic buttermilk mix might not be modified to produce a similar result - without fresh eggs or buttermilk. Still would need shortening but generally carry that.

You could be right, with more research, I am finding recipes with alternate ingredients that would work better.

But, I still like the Betty Crocker mixes. I don't have to do pre-trip prep and they come out really nicely. The Welsh cookies would take more prep and ingredients.

I suppose I'm biased since I really look forward to Welsh Cookies each holiday season from a church in PA. Kind of special. They also keep well and don't crumble. Stick them in a shirt pocket for late morning snack.

I made Welsh tea cakes on a non stick griddle many years ago. There are so many versions, I remember I used sultanas (white grape raisins) instead of currants and a bit of nutmeg. They are more like a scone or dense biscuit in texture & so nice with a hot drink. Thanks for the detailed cookie recipe, you certainly put a lot of time & effort into getting it just right. Peanut butter cookies with chocolate...mmm.

Tested Grandma L's recipe at home first. Just returned from 8 days in BWCA where we had the frying pan peanut butter cookie topped with chocolate chips for dessert two times. It was such a delicious treat!

Thanks Grandma L for sharing this one.

Glad you liked it. We also just got back from a 7 day trip with cookie treats twice on this trip.