I make chocolate chip cookies using a tweaked version of the Ghirardelli recipe on tha back of the bag and I'm not a novice to that recipe - so last week Dad wanted cookies and I decided to use my freshly milled flour (organic hard spring is all the info on the label)  The dough looked fine, it wasn't runny or overly sticky or anything, just a bit darker.  But during baking they oozed and became pancakes!  They were still edible, but they weren't proper cookies.

I'm guessing that the natural oils in the home-milled wheat combined with the butter made them far too oily and I plan to reduce the amount of butter by half the next time I make them.