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BEFORE YOU START
The use of parchment paper makes it easy to remove the cookies after baking. Simply slide the parchment paper off
the cookie sheet to cool on a wire rack. For the best results, use a portion cookie scoop. Controlling and maintaining
a consistent size of cookie will help them to uniformly bake. Portion cookie scoops can be found at most local kitchen
supply stores.
INGREDIENTS PREPARATION METHOD
½ cup (1 stick) unsalted
butter, room temperature
½ cup granulated sugar
1
3
cup firmly packed
brown sugar
½ cup peanut butter
½ teaspoon vanilla extract
1 large egg
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup rolled oats
1 cup semi-sweet
chocolate chips
1. Preheat the oven to 325°F on Convection Mode with racks set on positions
2, 4 and 6. 2. In a medium bowl, sift together the all-purpose our, baking
soda and kosher salt. 3. In the bowl of a stand mixer, cream together the
butter and sugars on medium speed for 2 minutes until light in color and uffy.
4. Add in the peanut butter and vanilla mixing to combine on medium speed
scraping the bowl as needed until well combined. 5. Add in the egg and mix
until well blended. 6. Add the sifted dry ingredients and mix on low speed
just until the our is no longer visible. 7. Mix in the oats and chocolate chips
until evenly distributed. 8. Drop rounded tablespoons of dough — or use a
1 to 1¼-inch cookie scoop — onto parchment lined cookie sheets at least
2-inches apart. 9. Press down slightly with your ngers or a oured fork so the
cookie is about ½-inch thick. 10. Bake for approximately 10 minutes or until
edges start to brown. 11. Remove from oven and cool on cookie sheets for 5
minutes. 12. After 5 minutes, slide the parchment paper and cookies off the
pan and transfer to wire racks to cool completely.
MAKES RACK POSITION COOK TIME
20–24 COOKIES POSITIONS 2, 4 AND 6 10 MINUTES
PEANUT BUTTER CHOCOLATE CHIP COOKIES
This is a subtle improvement on a classic cookie recipe. The addition of oatmeal to this peanut
butter cookie provides an extra layer of flavor and texture. Convection Mode used in this recipe
provides the ability to bake three pans of cookies at the same time, and have them all come out
perfectly crisp and browned.
BEFORE YOU START
The use of parchment paper makes it easy to remove the cookies after baking. Simply slide the parchment paper off
the cookie sheet to cool on a wire rack. For the best results, use a portion cookie scoop. Controlling and maintaining
a consistent size cookie will help them to uniformly bake. Portion cookie scoops can be found at most local kitchen
supply stores.
INGREDIENTS PREPARATION METHOD
¾ cup (1½ sticks) unsalted
butter, room temperature
½ cup plus 2 tablespoons
firmly packed brown sugar
½ cup granulated sugar
2 large eggs
1½ teaspoon vanilla
1 cup all-purpose flour
¾ cup cake flour
1 teaspoon kosher salt
¾ teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
¾ cup walnut pieces
¾ cup pecan pieces
½ cup sweetened
shredded coconut
1. Preheat the oven to 325°F on Convection Mode with racks set on
positions 2, 4 and 6. 2. In a medium bowl, sift together the all-purpose
our, cake our, kosher salt and baking soda. 3. In the bowl of a stand mixer,
cream the butter and sugars on medium speed for 2 minutes until light and
uffy. 4. Add in the eggs one at a time, mixing on medium speed and scraping
bowl after each addition until well combined. 5. Add the vanilla. 6. Add the
sifted dry ingredients and mix on low speed just until the our is no longer
visible. 7. Stir in the chocolate, butterscotch, walnut, pecans, and coconut
on low speed until combined. 8. Drop rounded tablespoons of dough — or
use a 1 to 1¼-inch cookie scoop — onto parchment lined cookie sheets
at least 2-inches apart. 9. Bake for approximately 12 minutes or until edges
are lightly browned and center is set. 10. Remove from oven and cool on
cookie sheets for 5 minutes. 11. After 5 minutes, slide the parchment paper
and cookies off the pan and transfer to wire racks to cool completely.
MAKES RACK POSITION COOK TIME
32 COOKIES POSITIONS 2, 4 AND 6 12 MINUTES
EVERYTHING COOKIES
Nothing is left out in this delicious cookie! It will quickly become a favorite must have recipe and
Convection Mode provides the ability to bake three pans of cookies at the same time.
CONVECTION MODE
12
13
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Wolf M Series Installation Guide - English - 44 pages

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Wolf M Series Installation Guide - Spanish - 44 pages

Wolf M Series User Manual - Spanish - 68 pages


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