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	<id>https://wiki.scott5.org/index.php?action=history&amp;feed=atom&amp;title=Peanut_butter_cookies</id>
	<title>Peanut butter cookies - Revision history</title>
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	<updated>2026-04-21T08:11:40Z</updated>
	<subtitle>Revision history for this page on the wiki</subtitle>
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	<entry>
		<id>https://wiki.scott5.org/index.php?title=Peanut_butter_cookies&amp;diff=1676&amp;oldid=prev</id>
		<title>Scott: Created page with &quot;https://smittenkitchen.com/2015/10/salted-peanut-butter-cookies/  == Ingredients == * 1 3/4 cups (335 grams) packed light brown sugar * 2 large eggs, at room temperature * 1/2...&quot;</title>
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		<updated>2017-11-27T19:26:20Z</updated>

		<summary type="html">&lt;p&gt;Created page with &amp;quot;https://smittenkitchen.com/2015/10/salted-peanut-butter-cookies/  == Ingredients == * 1 3/4 cups (335 grams) packed light brown sugar * 2 large eggs, at room temperature * 1/2...&amp;quot;&lt;/p&gt;
&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;https://smittenkitchen.com/2015/10/salted-peanut-butter-cookies/&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
* 1 3/4 cups (335 grams) packed light brown sugar&lt;br /&gt;
* 2 large eggs, at room temperature&lt;br /&gt;
* 1/2 teaspoon vanilla extract&lt;br /&gt;
* 1 3/4 cups (450 grams) smooth peanut butter (see note at end)&lt;br /&gt;
* Coarse-grained sea salt, to finish&lt;br /&gt;
&lt;br /&gt;
== Directions ==&lt;br /&gt;
# Preheat the oven to 350°F. &lt;br /&gt;
# Line a rimmed baking sheet with parchment paper.&lt;br /&gt;
# In a medium bowl, whisk together the light brown sugar and eggs until smooth. &lt;br /&gt;
# Whisk in the vanilla extract, then the peanut butter until smooth and completely incorporated.&lt;br /&gt;
# Sprinkle the dough balls lightly with coarse-grained sea salt just before baking.&lt;br /&gt;
# Bake smaller cookies for 14 to 15 minutes and larger for 18 to 20.&lt;br /&gt;
# When finished, cookies should be golden at edges.&lt;/div&gt;</summary>
		<author><name>Scott</name></author>
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