Griddle Cookies
Cookie dough brought from home and cooked flat on a griddle over the coals.
- calories
- 260
- weight
- 2 oz
- cal / oz
- 130
- protein
- 3 g
- serves
- 4, scales
- prep
- 3 min
- cook
- 10 min
- total time
- 13 min
- water
- none
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dessert
- Campfire coals
- Grill grate
- Car camping
- Basecamp
- Canoe / raft
- Vegetarian
- Real dishes
- Pre-mix at home
- Needs a cooler
- Basic
Ingredients
| Cookie dough | 8 oz | homemade or the tube from the refrigerated case |
|---|---|---|
| Oil or butter | 1 tbsp | for the griddle |
Method
- Get a griddle or heavy pan over the coals, not over flame, and wipe it with oil.
- Press the dough into discs no thicker than a finger; thick ones burn before the middle sets.
- Cook until the underside browns, then flip and give it a couple more minutes.
- Let them sit a minute off the heat before anyone tries to pick one up.
A dutch oven bakes better cookies. A griddle makes them in ten minutes without burying anything in coals, which is the difference between dessert happening and dessert being discussed and abandoned.
Coals, never flame. The sugar in the dough will scorch long before the centre cooks if the pan is too hot.
Packing
Dough rides in the cooler in a bag, not the tube; portion it into pucks at home so nobody is handling raw dough at camp.
Variations
- Two cookies pressed around a piece of chocolate makes a passable s'more without a marshmallow.
- Any dough works, but oatmeal doughs hold together better on a griddle than plain sugar dough.
Stovetop cookies on the Outdoor Boys channel, catalogued at outdoorboysalmanac.com.