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My hypothesis is that this was a stoichiometry shambles. I believe that the cookies turned out runny and way too buttery. You made the mistake of adding 3 cups of butter to the recipe instead of 3/4 cups of butter. All you did was put four times the amount needed in your cookie recipe. Therefore, I would fix this mistake by putting four times the amount needed for the other ingredients in your recipe.

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Epic fail, but could easily be turned into an epic success

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Epic fail, but could easily be turned into an epic success

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Butter is extremely important in giving the cookies structure and texture. So with 4 times as much butter as you actually needed, the cookies would be... well, floppy. Even the batter would have been pretty liquidy, so you would probably notice before putting the cookies in the oven. Then you could add three more parts of everything else and have 4 times the amount of cookies as you intended, but that's okay because cookies are good.

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I believe the cookies ended in an epic fail. The huge amount of extra saturated fat destroyed the structural integrity of the cookies. The battery might of seems okay since at room temperature the butter would have been solid. However,  once the battery went into the oven the high heat caused the butter to melt. The result was likely a greasy, melty, mess. One way to correct this mistake would be to times all of the other ingredients by 4 so that the ratio would be correct. Another way would be to add more oatmeal to help give the cookies some of structural integrity since oats dont melt or change at high temperatures.
~ Skyleigh Dorsey

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My hypothesis is that the cookies turned into an epic fail because the butter amount would have made them super greasy and it would have messed up the consistency of the cookies.
There was no way to fix the cookies after they were baked, but a way to fix the recipe would be to multiply all the ingredients by four (and maybe not bake that late after a long week XD)
Alyssa

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my hypothesis is that this recipe turned out to be an epic fail because of the amount of butter added. Even with doubling he recipe, there's still 2x the amount of butter needed. This would cause the cookies to be very buttery, flat and greasy. There might be a way to fix this though. You could try to add flour to make the dough thicker if you don't want to throw out this batch or you can just cut down on the butter to fit the recipe.

~ Eshal

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My hypothesis is that it was  a complete stoichiometry shambles because the cookies would turn out greasy and overall, slimy instead of a nice brown smooth homogeneous mixture. My suggestion to fix this would be to quadruple the recipe as this will balance the amount of butter with the other ingredients causing the mixture to become a delicious homogeneous mixture once more.

-Joanna

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I can imagine how terribly that failed. You use 4 times the amount of butter needed. For the cookies to turn out normal, you'd have to quadrupedal the recipe, to make the cookies look and taste like real cookies

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My hypothesis is that these cookies did not turn out but may have been nice and buttery ;) since the recipe called for 3/4 cup butter and you quadrupled the butter making it 3 cups, to fix this you would have to quadruple (times 4) all the other ingredients. 

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My hypothesis is that these cookies did not turn out but may have been nice and buttery ;) since the recipe called for 3/4 cup butter and you quadrupled the butter making it 3 cups, to fix this you would have to quadruple (times 4) all the other ingredients. 

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The additional butter would make the batter contain too much liquid to come out as hoped. To fix it. you would have to add more of every ingredient. Since you added 4 times the amount of butter recommended, you would have to add 4 times as much as everything else and make 4 times as many cookies. That is how you would save the recipe.

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The addition of the extra butter would have altered the recipe and resulted in the cookies being very wet and sloppy, and they would not have held their shape...The ratio between wet and dry ingredients would have been way off.

In my opinion they way you could have tried to save your cookies would be to quadruple your other ingredients to even out the ratio once more.....or you could just go to the store and buy cookies :)
-Matthew Andresen

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I have made some pretty epic fails while baking and this is one of the mistakes I've made! I know that these cookies just pooled out and made a big cookie mess! You definitely could have saved it by multiplying all of the ingredient by 4. That way, the three cups of butter would be in perfect ration to everything else.

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Adding more butter to an already set balanced recipe never ends well. All the stuff you put in has a set amount that work well with each other. Since I have done this a couple of times, I kind of already know the result.

Hypothesis: Adding more than 3 times the amount of butter would have caused the cookies to become literal pools of melted butter. After baking, instead of having nice cookies, you most likely had burnt chunks of butter with little pieces of everything else.

-Jawad Shamsi

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This baking project would have definitely turned into a complete stoichiometry shambles since there is waayy too much butter in the cookie mix, when baked it would of most likely just turn into a puddle of mess lol, due to fact that the there needs to be correct raotio of wet to dry ingredients expecially for cookies. To save the recipe I wouldve done the math and double up the recipe properly, or just eyeball and add more of the other ingerdients to the extra buttered cookie mix until it looks and tastes (not reccomend doing) fine. then bake it and hope for the best! :):)

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adding this much butter would have made the cookies way to runny because of how much liquid there was. Next time just try to find a recipe that serves more people so you wouldn't have to do the math for it, and so you don't mess them up again!

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This would have likely ruined the cookies, as it turns the cookies from a 3/4 ratio to a 12/4 ratio - making the cookie dough either too liquid-y or way too buttery, depending on how soft the butter was. Mixing up the ratios of ingredients in cooking/baking never works well (case in point: a bit of garlic is alright and tasteful, but too much overpowers the recipe and makes it bitter), and as the quantity of butter has essentially been quadrupled, the amount of extra butter would have unfortunately ruined the recipe :( At least we got an exciting story out of it! (and the cupcakes in the background look very good :D)

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Although the author of this hypothesis has a very limited baking experience, his hypothesis is that it would not have ended up to be the right consistency. This is because the ratio of the dry to wet ingredients is not balanced. This can be determined from experience watching others bake. Therefore, the recipe would have not ended with the most pleasing results.

Micah B.

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This would most definitely have ended in stoichiometry shambles, since the dry-wet ratio would have been off. The cookies would be wayyyyy too wet and just run together.
There are definitely a few things you could do to fix this recipes, however the most straightforward way
would be to quadruple the other ingredients(except the butter heh) to get the proportions right.
~Mya

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I believe it would end up in a epic fail mainly because of my own experience with putting the wrong quantities of ingredients..baking is incredibly precise and any mistake often ends up making the cookies taste weird, especially if you change the amount of butter of sugar.

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The surplus of butter would ruin the cookies, but they could be saved if you added four times the amounts of the other ingredients\. That way the ratio would be the same.
Isaac Lomas

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I think that it would have ended up in stoichiometry shambles. This is because the proportions of the ingredients would be off since you quadrupled the the ingredient of butter but only doubled the rest of the ingredients.
-Drake

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I think it would have ended in a stoichiometry shamble  because the proportions of the ingredients would have been off.
-Joshua

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butter makes things very liquidy if used too much(which you did). so i think itll be a fail. i can relate, my  baking always FAILS. :/
what you could do to save this problem.
find a doubled recipe so you dont have to do the math:)
-Housta

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complete stoichiometry shamble aka epic fail

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complete stoichiometry shamble aka epic fail

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i think it got really watery cos butter melts and it turns into a kind of oil. so 3 cups of those - yikes. there was a way to save the recipe: quadruple the entire recipe (not only the butter) heh