Popular in cowboy and camping culture, these Skillet Cookies are often cooked in a cast-iron skillet for a crispy edge and soft center, or made no-bake for simplicity.
This recipe, inspired by sources like Taste of Home and Montana Happy, offers a classic Montana-style skillet cookie with an optional huckleberry twist to tie into your menu.
Put in skillet:
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- 2/3 cup Sugar
- 1 cup cut up Fresh or Dried Fruit (optional)
- 3 tbsp Soft Butter
- Cook 5-6 minutes, until thick, stirring constantly.
- Remove and let stand 4 minutes.
Next add:
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- 1 cup Chopped Nuts
- 2 cup Rice Krispies
- 1 teaspoon vanilla
- Pour in pan lined with coconut and sprinkle coconut on top.
- Let cool – cut into squares
This recipe was submitted by: Mrs. H. Woodard, Billings, Montana.
Adding huckleberries ties this to Montana’s wild berry obsession, complementing your Huckleberry Pie. If unavailable, substitute blueberries or dried cranberries, but reduce sugar by 2 tbsp.
A cast-iron skillet gives a crispy edge and rustic feel, perfect for Montana’s campfire vibe. For no-bake, any large skillet works.
Other variations? Sure — you can swap chocolate chips for butterscotch or add shredded coconut for texture. For a savory-sweet twist, sprinkle with a pinch of flaky sea salt before baking.
Skillet cookies echo Montana’s practical, no-fuss cooking style, rooted in cowboy Chuckwagon traditions and Native American use of simple ingredients like oats.
The cast-iron skillet and optional huckleberries connect to the state’s outdoor heritage, making this a fitting dessert for your Montana-inspired menu.
If you’d like a gluten-free version, or other tips for cooking this over a campfire, let me know!
