Researchers at MIT created a 3D-printed device to better understand the science behind what happens when you split a cookie in two. The Oreometer uses rubber bands and coins to control the Torque applied to each side of a cookie. Adding to one side splits the two chambers and separates the pennies.
The researchers added scientific weight to the fact that the cream filling sticks to one side even with Double and Mega Stuf varieties. It may take more strain and stress to split a cookie if you try to do it quickly. The scientists found that the cream separated more evenly when testing older boxes of cookies.
The researchers think the manufacturing process is the reason for the phenomenon.
The paper was published in the journal. The experiment was conducted as an exercise in rheology, which is the study of how matter flows.
The filling should be classified asmushy, instead of tough or rubbery, because of how it responded to stress, according to the researchers. They found that the failure stress of the cream is the same as that of mozzarella cheese and double that of peanut butter and cream cheese.
Owens said that his 3D printing fluids are in the same class of materials as cookies.
Owens suggested that if the inside of each half had more texture, it might have a better grip on the cream and filling.
You can download the 3D printer files if you want to try it yourself. You should eat some of the separated cookies after. For science.
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