Mastering the E Series Oven
Peanut Butter Chocolate Chip Cookies
Who can say no to peanut butter and chocolate? And the addition of oatmeal provides
an extra layer of fl avor and texture to this already delectable treat.
INGREDIENTS
– 1 cup all-purpose fl our
– 1 teaspoon baking soda
– ½ teaspoon kosher salt
– ½ cup (1 stick) unsalted butter,
room temperature
– ½ cup granulated sugar
– ⁄ cup fi rmly packed brown sugar
– ½ cup peanut butter
– ½ teaspoon vanilla extract
– 1 large egg
– ½ cup rolled oats
– 1 cup semi-sweet chocolate chips
PREPARATION METHOD
1. Preheat the oven to 325°F Convection Mode with racks
set at positions “2,” “4,” and “6.” 2. In a medium bowl, sift
together the all-purpose fl 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 fl u 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 fl 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 fi ngers or a fl 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 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
Spanakopita Puffs
This small but fl avorful appetizer perfectly captures the zesty spirit of Greek food
and celebrations and will surely get the party started for you and your guests.
INGREDIENTS
– 5 tablespoons butter, divided
– 1 tablespoon olive oil
– ½ cup sliced scallions
– 1 (10-ounce) package frozen
chopped spinach, thawed and
squeezed dry
– 4 ounces feta, crumbled
– 1 teaspoon chopped fresh dill
– ¼ teaspoon freshly grated nutmeg
– Freshly ground black pepper
– 2 packages frozen phyllo sheets,
thawed
PREPARATION METHOD
1. Preheat oven to 350°F Convection Mode with a rack set at
position “3.” Melt 1 tablespoon of butter with olive oil in a large
heavy skillet over medium heat. 2. Add scallions and cook until soft,
about 3 minutes. 3. Remove pan from heat and pour scallions into
a small work bowl. 4. Add spinach, feta, dill, nutmeg, and pepper,
stirring to combine. 5. Melt remaining 4 tablespoons of butter in a
small saucepan. 6. Remove the thawed phyllo from the package and
unroll, leaving all the sheets still in a single stack. 7. Cut the phyllo
stack with a pizza cutter into 3 long strips. 8. Cover the phyllo with
a towel to prevent it from drying out. 9. Peel the layers apart and
lay 4 strips down on the counter. 10. Brush with melted butter and
top with another layer of phyllo. Brush this layer also. 11. Place a
small amount of fi lling in the corner nearest you and fold the phyllo
over onto itself, making right triangles along its length (like folding
a fl ag). Repeat with remaining strips of phyllo. 12. Brush the folded
triangles with melted butter. 13. Place spanakopita on a baking
sheet lined with parchment paper. Bake until golden brown about
15–18 minutes.
MAKES RACK POSITION COOK TIME
15 PUFFS 3 15–18 MINUTES
22
23
MODES Convection