Virtual Product Demonstration

Tuesday, November 11th, 2025 3:00 pm to 4:00 pm, MST

In this virtual class, before you make your Sub-Zero, Wolf & Cove appliance selection embark on a journey of discovery, exploring the perfect blend of appliances that align with your lifestyle and culinary aspirations. This is more than just a demonstration; it's an opportunity to be inspired, to understand the art of appliance selection, and to make informed choices that resonate with your personal taste and culinary needs.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Monster Cookies

by: Chef Gil Binol

GF
Compatible Wolf Appliances:

Introduction

This cookie recipe has something for everybody with peanut butter, oatmeal, chocolate, and butterscotch candies. Monster Cookies are best warm, fresh out of the Wolf Convection Oven or to scoop and freeze for cookie emergencies. Monster cookies do not have any flour so, with gluten-free oats and candies, this can be a great gluten-free dessert.

YIELDS
40
Servings
Prep Time
20
minutes
Cook Time
14
minutes

Modes

Bake
Convection

Ingredients

  • 4 ounces butter, softened

  • 1 cup + 2 Tablespoons brown sugar

  • 1 cup granulated sugar

  • 3 large eggs

  • 3/4 teaspoon vanilla

  • 3/4 teaspoon corn syrup

  • 2 teaspoons baking soda

  • 1 1/2 cups natural peanut butter, smooth or chunky

  • 3 cups oats (gluten-free if desired)

  • 3/4 cup plain M & M’s + 1/2 cup more for topping

  • 3/4 cup chocolate chips

  • 1/4 cup butterscotch chips (optional but delicious)

Instructions

In a large bowl, combine butter, sugars, eggs, vanilla, syrup, and baking soda. Using a hand mixer, blend until completely mixed. Stir in peanut butter, wiping down the sides of the bowl as necessary. Stir in the oats, candies, chocolate chips, and butterscoth chips until well combined. Cover and refrigerate for at least 3 hours.

For a single pan of cookies in a Wolf Convection Oven, set the rack in position 4 and preheat on Bake Mode at 350°F.

Line the cookie sheet with parchment. Using a #40 scoop or a well-rounded Tablespoon, scoop and place cookies in a 3 x 4 pattern. Lightly flatten the dough and top with more candies. Bake for 13 to 14 minutes. Cool on the pan for 2 minutes. Transfer to a rack to cool completely.

For larger cookies (about 2 dozen 4-inch cookies), use a #24 scoop or about 2 1/2 Tablespoons and bake for 14 to 16 minutes.

For larger batches, set racks in positions 1, 3, and 5 and preheat on Convection Mode at 325°F. Bake for 12 to 14 minutes.

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Chef Gil Binol

Chef Gil Binol

Denver, Colorado

Sous Chef Gil Binol is a Colorado native with a passion for the culinary arts. Receiving a Bachelor’s degree from Johnson & Wales University, Chef Gil has dedicated over a decade in the Denver area to honing his skills in the world of cooking. With a diverse background and understanding of the culinary industry, he has crafted delicious dishes. Some of his specialties include handmade pasta and bread.

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