If you are using a fan-forced oven setting, reduce the temperature down to 307 °F (153 °C).
You can also use foil, non-stick cooking spray, or a non-stick baking mat to line the oven trays. [3] X Research source
Set the mixer on a medium speed. Leave the butter out for 30 minutes first so that it can reach room temperature. [5] X Research source
Use a low setting when beating the egg.
If the flour has been stored in a tightly compressed bag, use a sieve first to aerate it. However if the flour has been stored in an airtight container, give it a quick stir with a wooden spoon, and it will be ready to use without a sieve. [9] X Research source
You can use a cookie dough scooper instead if you don’t want to use your hands.
Leaving room between each cookie dough ball means that each cookie can spread out slightly as it cooks, and that the cookies won’t join together. Approximately 2 in (5. 1 cm) is enough. [13] X Research source
You can also press the fork into each cookie dough ball twice from both directions, to create a criss-cross shape. [15] X Research source
You will be able to tell when the cookies are ready to be removed from the oven, as each will have spread slightly, puffed up, and the edges will be a light, golden brown. [17] X Research source Peanut butter cookies that are overcooked will have dark brown edges.
Keep the cookies on the wire rack until they are completely cool.
Make sure that the cookies are completely cool before storing them, as otherwise when the heat leaves the cookies, moisture will form inside the container.
