Peanut Butter Cookies

The table

Heat the oven to 375°F (190°C) and line two baking sheets with parchment
1/2 cup(113 g; softened)unsalted buttercreambeat instirroll into balls, press flat with a forkbake at 375°F for 10 min
1 cup(255 g)creamy peanut butter
1/2 cup(100 g)granulated sugar
1/2 cup(110 g)light brown sugar
1 large(50 g)egg
1 tsp(5 mL)vanilla extract
1 1/2 cups(190 g)all-purpose flourwhisk
3/4 tsp(4.5 g)baking soda
1/2 tsp(2.4 g)baking powder
1/4 tsp(1.5 g)table salt
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What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.

Pans and tools

Before anything else

2cream

3beat in

goes in with what step 2 made

4whisk

Cooking it

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The clock

Start to finish
at least 10 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

5 of the 6 steps never say how long they take, so both numbers are floors. The recipe itself says 30 min.

  1. cream

    not timedfrom the start

  2. whisk

    not timedfrom the start

  3. beat in

    not timedfrom the start

  4. stir

    not timedfrom the start

  5. roll into balls, press flat with a fork

    not timedfrom the start

  6. bake at 375°F for 10 min

    10 minwalk away(read off the step)from the start

The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need baking sheets · fork · oven

See how it is written
>> title: Peanut Butter Cookies
>> category: Cookies
>> tags: peanut butter, brown sugar, dessert, oven
>> counters: Bakery
>> servings: 36
>> time: 30 min
>> step.3: beat in
>> step.6: roll into balls, press flat with a fork

Heat the #oven{} to 375°F (190°C) and line two #baking sheets{} with parchment.

Cream @unsalted butter{1/2%cup}(113 g; softened) with @creamy peanut butter{1%cup}(255 g), @granulated sugar{1/2%cup}(100 g), and @light brown sugar{1/2%cup}(110 g).

Beat @egg{1%large}(50 g) and @vanilla extract{1%tsp}(5 mL) into @&(~1)creamed mixture{}.

Whisk @all-purpose flour{1 1/2%cup}(190 g), @baking soda{3/4%tsp}(4.5 g), @baking powder{1/2%tsp}(2.4 g), and @table salt{1/4%tsp}(1.5 g).

Stir @&(~1)dry ingredients{} into @&(~2)batter{}.

Roll @&(~1)dough{} into balls and press flat in a criss-cross with a #fork{}.

Bake @&(~1)cookies{} at 375°F for ~{10%min}.