Techniques and Recipes

Peanut Butter Chocolate Chip Cookies
Who can say no to peanut butter and chocolate? And the addition of oatmeal provides
an extra layer of flavor and texture to this already delectable treat.
INGREDIENTS
– 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
PREPARATION METHOD
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 flour, 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 fluy. 4. Add in
the peanut butter and vanilla, mixing to combine on
medium speed, and 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 flour 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 fingers or a floured 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 o the
pan and transfer to wire racks to cool completely.
MAKES RACK POSITION COOK TIME
2024 COOKIES 2, 4, AND 6 10 MINUTES
Chicken Wings
These chicken wings turn out crispy without needing to be fried.
Easily doubled for larger gatherings, they are sure to impress.
INGREDIENTS
– 2½ pounds chicken wings
and drumsticks
– 1 tablespoon baking powder
– ½ teaspoon kosher salt
PREPARATION METHOD
1. Preheat the oven to 425°F on Convection Mode with a rack on position
“3.” 2. While the oven is preheating, dry wings thoroughly with a paper
towel and place in a large bowl. 3. Combine the baking powder and kosher
salt together in a small bowl and sprinkle about a third of the mixture
over wings. 4. Toss the wings several times to ensure an even coating.
5. Continue adding the baking powder and kosher salt mixture a third at
a time, tossing the wings between each addition. 6. Check to see if the
wings are evenly covered—depending on the wings’ moisture content,
you may not need to use the last third of the mixture. 7. Place the wings
on a broiler pan and rack lined with aluminum foil, leaving some space
between them. 8. You can also use a metal cooling rack placed on a
baking tray lined with aluminum foil. 9. Place the wings into the oven and
cook for 20 minutes. 10. After 20 minutes, remove the pan from the oven
and flip the wings over. 11. Return the wings to the oven and cook for an
additional 15 minutes. 12. Remove the wings from the oven and place in a
large clean bowl. 13. Toss the wings with your favorite sauce, if desired.
BEFORE YOU START
The rendering fat may
produce some smoke, so
turn on your hood vent
while baking. Also, it
may be helpful to line
your broiling pan with
parchment paper or foil.
MAKES RACK POSITION COOK TIME
46 SERVINGS 3 35 MINUTES
CONVECTION
12
13