Hi! I have a question about your Oatmeal cookie test.

Since the sugar is 193% of the flour in the original recipe, a 50% baker's percentage would mean that there is about 1/4 of the sugar in the modified version compared to the original. But that cookie got a Pass, while the 1/2 sugar of the original recipe would be about 96% sugar in baker's percentage, making it higher sugar and, based on the pattern in this article, a better cookie.

Is there a chance that the results and evaluation got swapped between these two? I also saw that some recipes have been modified in the past few years since this article was posted, so maybe there was a change on that end?

Really appreciate this science! Thank you.

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