Bedienungsanleitung Wolf M Series (Seite 8 von 55) (Englisch)

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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

⁄

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

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