Considering that most cookie recipes are usually at 170c or 350 f to 204c or 400 f, surely you can figure that out from context?

Well that was mostly an example, i never made cookies so i just said a random number

Especially since certain chemical reactions only begin to happen at the low side of that. For example the Maillard reaction enhances the flavor of sugars and such; or double acting baking powder (as well as greatly accelerating the reaction of single acting powder, soda or cream of tartar.)

Well, i am not a chemist, i just know a handful of stuff that i can use in everyday life, eg: using hydrogen peroxide to remkce blood stained clothing