I made the Cook's Illustrated Brown Sugar Cookies last night, and disaster ensued. (It's a great recipe that I've made twice before.) The first step is to melt, then brown over medium-high heat, 10 tablespoons of butter in a 10-inch skillet (mine is All Clad). While the butter was melting, I stepped away for a moment to gather some other ingredients and heard loud popping sounds. My stove, counter, floor (not to mention various items on the counter) were all covered with butter! What happened? What should I do differently in the future? Does the brand of butter matter? My exploding butter was Trader Joe's store brand. Would I be better off with european-style butter? Thank you!