Question: peanut butter cookie recipe
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1 1/2 cups (7 1/2oz/213g) all-purpose flour    1/2 teaspoon baking soda    1/2 teaspoon baking powder    1/2 teaspoon salt    1 cup (8oz/225g) peanut butter    1/2 cup (4oz/115g) butter, at room temperature    3/4 cup (4 ½oz/128g) brown sugar    1/2 cup (4oz/115g) sugar    1 large egg, at room temperature    1 teaspoon vanilla extract    Instructions    First, pre-heat to 350°F (180°C), then butter and line 2 large cookie sheets. Set aside.        In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.        In a large bowl, using a hand or stand mixer, cream the peanut butter, butter and sugars together.         Once the peanut butter and sugar mixture is light and fluffy, add the egg and vanilla extract.         After the egg and vanilla are fully incorporated, add the dry ingredients. Whisk just until the flour mixture is combined and a thick dough is formed (If chilling the dough, do so at this point for a minimum of 30 minutes).         Scoop the dough into heaped tablespoon sized balls. Roll each ball in sugar then place on your prepared cookie sheets about 2 inches apart.         Using a fork,  flatten the cookies and press down creating an x shape and that classic cross-hatch pattern across the top of each cookie.         Bake the cookies for 416 minutes until golden brown and fragrant.             Transfer the cookies to a cooling rack and allow to cool and enjoy!        Once the cookies are fully cooled they can be covered and stored in an airtight container at room temperature for 3-4 days.
1 1/2 cups (7 1/2oz/213g) all-purpose flour    1/2 teaspoon baking soda    1/2 teaspoon baking powder    1/2 teaspoon salt    1 cup (8oz/225g) peanut butter    1/2 cup (4oz/115g) butter, at room temperature    3/4 cup (4 ½oz/128g) brown sugar    1/2 cup (4oz/115g) sugar    1 large egg, at room temperature    1 teaspoon vanilla extract    Instructions    First, pre-heat to 350°F (180°C), then butter and line 2 large cookie sheets. Set aside.        In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.        In a large bowl, using a hand or stand mixer, cream the peanut butter, butter and sugars together.         Once the peanut butter and sugar mixture is light and fluffy, add the egg and vanilla extract.         After the egg and vanilla are fully incorporated, add the dry ingredients. Whisk just until the flour mixture is combined and a thick dough is formed (If chilling the dough, do so at this point for a minimum of 30 minutes).         Scoop the dough into heaped tablespoon sized balls. Roll each ball in sugar then place on your prepared cookie sheets about 2 inches apart.         Using a fork,  flatten the cookies and press down creating an x shape and that classic cross-hatch pattern across the top of each cookie.         Bake the cookies for 14-16 minutes until golden brown and fragrant.             Transfer the cookies to a cooling rack and allow to cool and enjoy!        Once the cookies are fully cooled they can be covered and stored in an airtight container at room temperature for 3-4 days.
Answer: 1 1/2 cups (7 1/2oz/213g) all-purpose flour    1/2 teaspoon baking soda    1/2 teaspoon baking powder    1/2 teaspoon salt    1 cup (8oz/225g) peanut butter    1/2 cup (4oz/115g) butter, at room temperature    3/4 cup (4 ½oz/128g) brown sugar    1/2 cup (4oz/115g) sugar    1 large egg, at room temperature    1 teaspoon vanilla extract    Instructions    First, pre-heat to 350°F (180°C), then butter and line 2 large cookie sheets. Set aside.        In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.        In a large bowl, using a hand or stand mixer, cream the peanut butter, butter and sugars together.         Once the peanut butter and sugar mixture is light and fluffy, add the egg and vanilla extract.         After the egg and vanilla are fully incorporated, add the dry ingredients. Whisk just until the flour mixture is combined and a thick dough is formed (If chilling the dough, do so at this point for a minimum of 30 minutes).         Scoop the dough into heaped tablespoon sized balls. Roll each ball in sugar then place on your prepared cookie sheets about 2 inches apart.         Using a fork,  flatten the cookies and press down creating an x shape and that classic cross-hatch pattern across the top of each cookie.         Bake the cookies for 14-16 minutes until golden brown and fragrant.             Transfer the cookies to a cooling rack and allow to cool and enjoy!        Once the cookies are fully cooled they can be covered and stored in an airtight container at room temperature for 3-4 days.