1. Peanut Butter Cookies By: Shelby Dunaway And Alex Barker

2. Original recipe 1 cup unsalted butter 1 cup crunchy peanut butter 1 cup white sugar 1 cup brown sugar 2 eggs 2 ½ cups of all purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 ½ teaspoon baking soda

3. Converted recipe 237 ml unsalted butter 237 ml crunchy peanut butter 237 ml white sugar 237 ml brown sugar 2 eggs 355 ml all purpose flour 5 ml baking powder 3 ml salt 8 ml baking soda

4. Ionic Compounds Compound Name: Pentachloronitrobenzene Compound Formula: C 6 Cl 5 NO 2 Nonpolar Intermolecular Forces: Nitrogen and Chlorine

5. Physical Change A physical change when making peanut butter is molding the dough, because the appearance of the dough changes. The cookies rise as they cook. The dough flattens.

6. Chemical Change Baking the cookies. Heat rises and changes the substance. It changes it from dough to an actual cookie. Eating the cookies. Converts the cookie in to energy.

7. Covalent Compound Glucose Polar C 6 H 12 O 6

8. Stoichiometry Sample conversion: 32 cookies x 1 cup white sugar/48 cookies=.66 cups white sugar 1 cup unsalted butter=.66 cups 1 cup crunchy peanut butter=.66 cups 1 cup brown sugar=.66 cups 2 eggs= 1.32 eggs.5 teaspoons salt=.33 teaspoons 1.5 teaspoons baking soda=.99 teaspoons 1.5 teaspons baking powder-.99 treaspoons

9. Is it practical to make these adjustments? Most of the adjustments are practical to make except for the egg because you would have to have 1.32 eggs which would be impossible to measure.

10. Energy Calories 1,628-1 cup unsalted butter 1,518- 1 cup crunchy peanut butter 773- 1 cup white sugar 551- 1 cup brown sugar 147- 2 eggs 1,138- 2 ½ cups of flour 2- 1 teaspoon baking powder 0- ½ teaspoon salt 3- 1 ½ baling soda

11. Works cited www.fatsecret.com calorielab.com allrecipes.com