Wolf Gourmet | peanut butter cookies

Early this year, we had an entire working lunch completely dominated by discussion about the latest season of Making a Murderer, and a few of us non-Netflix people (yes, they exist) sat there nodding politely because we had no idea what anyone was talking about. So this summer we have remedied our lack of Netflix knowledge, much to our coworkers’ delight, and can now confidently speak about any of the recent seasons as well as the classics.

We also learned binge-watching an entire season of a show on Netflix requires snacks, and lots of them. After the giant bowl of popcorn is consumed and a 2-liter bottle of something carbonated is empty, you might be craving something sweet. Chocolate chip cookies are what first came to mind, but the thought of something peanut butter was also lurking behind the scenes. We combined the two flavors in an oatmeal cookie base to create a satisfying cookie for any occasion, and one batch makes just enough to get through a season-watching session with a few extra to share.

Wolf Gourmet | peanut butter cookies
Peanut Butter Chocolate Chip Cookies
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Rating: 5
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Servings
2 dozen
Servings
2 dozen
Wolf Gourmet | peanut butter cookies
Peanut Butter Chocolate Chip Cookies
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Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
2 dozen
Servings
2 dozen
Ingredients
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1/3 cup firmly packed brown sugar
  • 1/2 cup peanut butter
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup rolled oats
  • 1 cup semi-sweet chocolate chips
Instructions
  • Preheat the oven to Convection/Bake 325°F.
  • In a medium bowl, sift together the all-purpose flour, baking soda and kosher salt.
  • In the bowl of a stand mixer, cream together the butter and sugars on medium speed for 2 minutes until light in color and fluffy. Add in the peanut butter and vanilla mixing to combine on medium speed scraping the bowl as needed until well combined. Add in the egg and mix until well blended. Add the sifted dry ingredients and mix on low speed just until the flour is no longer visible. Mix in the oats and chocolate chips until evenly distributed.
  • Drop rounded tablespoons of dough — or use a 1 to 1¼-inch cookie scoop — onto parchment lined cookie sheets at least 2-inches apart. Press down slightly with your fingers or a floured fork so the cookie is about ½-inch thick. Bake for approximately 10 minutes or until edges start to brown. Remove from oven and cool on cookie sheets for 5 minutes. After 5 minutes, slide the parchment paper and cookies off the pan and transfer to wire racks to cool completely.

 
 

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