Time to make the doughnuts...

So I thought I'd relax and make a batch of cookies this afternoon. I was all excited because I finally found a grocery store that has unsalted butter, instead of the salted stuff I normally use. Here's what went wrong:

• I added whole eggs instead of just the egg yolks.
• I forgot the vanilla extract completely.
  

The phospholipids in the yolks serve as emulsifiers. That is what I wanted. The egg whites, on the other hand, contain lots of water and proteins. They must have done something, 'cause now I have really runny cookies. Denatured proteins morphing the consistency from cookie dough towards scrambled eggs? I don't know... Without the vanilla, they just don't taste the same either.

Baking is not a forgiving hobby. Time to clean this mess up.