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How to Make Cookies on a Stovetop Griddle

Thelma is a former field editor for "Taste of Home" magazine and has a huge collection of recipes submitted to her from cooks across the US.

Griddle cookies

Griddle cookies

Can You Make Cookies on a Griddle?

One of my readers from Iowa recently shared with me her memories of her mother making cookies on a griddle on top of the stove. What a wonderful idea to save energy on a hot summer day when your family wants freshly-made cookies but you don't want to heat up the house with the heat from the oven.

This method of making cookies is also the answer to the times when you need just a few cookies. There's no need to cook a whole batch of several cookies. Just make the dough, cut out the cookies and layer them between pieces of waxed paper. Keep them in the freezer and then just take out the amount you need. Let them thaw for about 15 or 20 minutes then place them on the hot griddle. You will have a small batch of cookies in no time!

You could also use an electric frying pan and get the same results. This method makes these griddle cookies so easy and versatile. It would be very easy to take along an electric skillet or griddle while camping or for any other outdoor activity as long as you had electricity available. Make your dough at home or freeze it ahead of time and transport it to your destination.

Farm Journal's Timesaving Country Cookbook

Farm Journal's Timesaving Country Cookbook

Raisin Griddle Cookies

I found this recipe for raisin griddle cookies in an old 1961 edition of Farm Journal's Timesaving Country Cookbook. I thought it would be an excellent recipe for you to start off with learning how to make cookies on a stovetop griddle.

I made a few changes in the recipe from the way it originally appeared in the cookbook. When I made the cookies, I substituted Splenda for the sugar. They tasted just fine, but I left sugar in the recipe below for you to make your own decision on what type of sweetener you want to use. As shown below, I used cinnamon instead of the nutmeg called for in the original recipe. I like the taste of raisins and cinnamon together. Make them the way your family will like them best. After all, that's what good cooks do!

Cook Time

Prep timeCook timeReady inYields

25 min

45 min

1 hour 10 min

Depends on size of cookies


  • 3 1/2 cups sifted all-purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup shortening
  • 1 egg
  • 1/2 cup milk
  • 1 1/4 cup raisins


  1. In a large bowl, sift dry ingredients together.
  2. Cut in the shortening. (I use Crisco but any brand will work.)
  3. In a separate bowl, beat eggs well. Add in milk, and mix together.
  4. Add egg mixture to the flour. Mix together well.
  5. Add raisins and stir until the dough holds together well.
  6. Roll out dough on a lightly floured surface to 1/4 inch thickness. Cut out with a round cookie cutter if you have one or use an upside-down small glass.
  7. Lightly oil griddle (either stovetop or electric). Heat until a few drops of water sizzle on it. You might have to experiment with the proper temperature but remember it is better to have the griddle not hot enough than to have it too hot and burn your cookies.
  8. Place cookies on the hot griddle. As the bottoms of the cookies brown, the tops will puff up. Then turn cookies over and brown the tops.
  9. Cool on a wire rack.

Ideas for Additions and Experiments

Add Pecans

I tried this recipe again, and this time I added pecans. The nuts made them even more delicious. Be careful when adding nuts to any recipe as many people are allergic to them. If serving them to your own family, you are aware of any issues. However, if you are making cookies to share at a gathering, it is probably better to omit them from the recipe.

Replace Regular Raisins With Golden

I also substituted golden raisins and the taste was the same to me. However, I liked the look of the cookies better with regular raisins instead of golden ones, and they were less expensive in my grocery store.

I don't see why this method of making cookies wouldn't work with a variety of cookies. I like the idea of the convenience of using already made dough from the refrigerated case in your store. I plan to try a package of chocolate chip cookie dough soon!

© 2016 Thelma Raker Coffone