Often when the conversation has turned to cooking people talk about how experimentation is a great thing. Generally the opinion goes that most recipes are almost entirely malleable and replacing things and altering ratios is a great way to find new and tasty dishes. Of course, baking is generally accepted as a bit of an outlier because when you replace something in a baked good you sometimes just don't get what you want at all - a souffle with one ingredient changed is mush, not a souffle.
Today I was baking cookies and had the recipe book sitting on the microwave with one page flapping down. I heated up the butter in the microwave, flipped the page out of the way... and added baking powder and a cup of milk to my cookies from the pancake recipe. You might say that I should have noticed that chocolate chip cookies don't get a cup of milk, and you might be right. On the bright side it turns out that cookies that have a slightly pancake like consistency and a bit of a milk flavour actually taste fine! Perhaps even baking is just as amenable to random replacement and alteration - souffles excluded, of course.