When cookies are made, the ingredients are added in precise measurements to create the cookie dough. Once the dough is mixed it is baked at a precise temperature for a specific amount of time. Deviation from the recipe can result in cookies that could be underbaked, overbaked, or that just don't taste good at all. What types of conditions could change the outcome of the recipe? Would it be possible to reverse the chemical reaction that took place when the cookies were baked?