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Oh how far I’ve come from my early stove top cooking days! My treasured Omnia stove top oven has been with us from the beginning of our boat obsession…now heading into our sixth season. I must admit some of my first attempts were a bit rough but hey, it’s boat life…camping on the water. We don’t need fancy.
My previous effort at providing sweet treats without an oven onboard – cookie dough stuffed into baking cups. Recipe here It’s a more traditional peanut butter cookie recipe and making them in silicone moulds meant they turned out like little peanut butter muffins. It worked well but with the addition of the Omnia baking rack and use of parchment paper, I have been able to add one more success to non-conventional-oven-cooking.
Enter the three-ingredients-recipe! Mixing is a breeze. No waiting for butter to soften and really, who doesn’t ALWAYS have peanut butter, sugar and an egg or two in their galley?
Having a few parchments rounds cut in advance makes it even easier to throw things together in case of unexpected visitors.
I’ve tested them both in a conventional oven and in the Omnia stove top oven and the results are pretty much the same, including a slight golden brown around the edges.
To demonstrate how easy these really are, I had a call from my daughter asking if it would be OK to drop by for a little visit. I’m on my way she said, which meant arrival in about 20 minutes. I had no treats to offer her two wildlings and Gramma always is supposed to have treats…coffee for the Momma because sleep-deprived Mommas of two kidlings under the age of three need some propping up…and a smidge of something sweet for the wee ones. By the time they arrived these wonderful warm morsels were on the counter all ready to serve my munchkins. That’s easy!
Combine all the ingredients until very well blended
For a conventional oven, bake tablespoon sized mounds of dough on a parchment lined cookie sheet in a preheated 350 ° F oven for 8-10 minutes until lightly browned around the edges. Let cool for a few minutes before transferring too a cooling rack
For Omnia oven, line the cooking rack with a round of parchment paper. Scoop 1 tablespoon sized mounds of dough on paper. You will have room for 6 or 7. Cover and place on pre-heated base plate and cook on high for 5 minutes. Reduce heat to medium low and continue to cook until lightly browned. About 5 more minutes.
Special equipment (optional):