input question: peanut butter cookie recipe

OPTIONS:
- 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 oz/128g) brown sugar 1/2 cup (4oz/115g) sugar 1 large egg, at room temperature 1 teaspoon vanilla extract Instructions First, pre-heat to 350F (180C), 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 oz/128g) brown sugar 1/2 cup (4oz/115g) sugar 1 large egg, at room temperature 1 teaspoon vanilla extract Instructions First, pre-heat to 350F (180C), 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.

output 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 oz/128g) brown sugar 1/2 cup (4oz/115g) sugar 1 large egg, at room temperature 1 teaspoon vanilla extract Instructions First, pre-heat to 350F (180C), 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.
[Q]: Objective: To bend a nail or copper wire into an L-shape OPTIONS:
- use pliers
- user scissors
[A]: use pliers
Q: Here is a goal: To remove stuck on food from counter tops,

How would you accomplish this goal?

OPTIONS:
- scrape at the food using a butter knife.
- rub the food with lots of paper towels.

A: scrape at the food using a butter knife.
Goal:
To unscrew a Flathead screw without a screwdriver,
OPTIONS:
- use the tip of a cork screw to unscrew it out.
- use the end of a plug attached to an electric device.
Answer:
use the end of a plug attached to an electric device.
Question:
Goal: What is a quick way to find where to hang a closet rod when making a hanging plant headboard?

Which of the following methods is more reasonable for accomplishing this goal?

OPTIONS:
- Mark a level horizontal line across your wall using your level and then mark all the studs you can find with your rare earth magnet
- Mark a level horizontal line across your wall using your level and then mark all the studs you can find with your measuring cup
Answer:
Mark a level horizontal line across your wall using your level and then mark all the studs you can find with your rare earth magnet
Goal:
How to stop a door from opening and closing with wind gusts?
OPTIONS:
- Begin by stripping or cutting out a small piece of wood, place the wood just above the latch at the door frame and secure it with screws and a drill, this will stop the door from being able to swing open and closed
- Begin by stripping or cutting out a small piece of wood, place the wood over the latch at the door frame and secure it with screws and a drill, this will stop the door from being able to swing open and closed
Answer:
Begin by stripping or cutting out a small piece of wood, place the wood just above the latch at the door frame and secure it with screws and a drill, this will stop the door from being able to swing open and closed