Because those of you that personally know me can appreciate this.
I started baking chocolate chip cookies again. I had used a 101 years old recipe from an old cookbook, and I wasn't pleased with the results. They tasted fine, but I like my chocolate chip cookies to have a little more oomph to them. I went for another recipe for "thick, chewy chocolate chip cookies."
The only difference in this recipe was ZERO white sugar, ALL brown sugar, and you mixed it differently. I decided to double the batch -
3 cups of brown sugar, 2 teaspoons of vanilla, 4 eggs, etc.
I blend it up, pour in the chips, put in teaspoonfuls on a cookie sheet, bake 6 min at 400, and my first batch looked like burnt oatmeal lacies with chocolate chips stuck on top.
"Uh, Andrew, I don't think they're supposed to look like this."
He swore, while holding the couch down watching "The Prestige," that they were fine. I tried again. Same result.
"It's like they're melting immediately, and they are so greasy! Maybe if I add more sugar."
The results were much better and "normal."
Driving into work this morning, I had a baking epiphany. I doubled all of the ingredients...except flour. I had still used 2-1/2 cups of flour - NOT 5. Good thing I didn't cook ALL of the dough. I cooked about 30+ cookies and have about 3 lbs of dough in my fridge. Guess I'll be adding some flour when I bake them tonight or tomorrow morning before camping!