The cookie dunk is a high-stakes process. Too much time in the milk means a structurally unstable biscuit just waiting to crumble into the cup. Too little time, however, results in little more than an unpleasantly moist cookie-eating experience.
Throw into the mix all the different types of dunkable cookies and it’s a conundrum that confounds even the most devoted cookie connoisseurs. It’s led many to question if there can ever be a universal answer. But, there is a science to it, and researchers at Utah State University are convinced they’ve found the solution.
A team of scientists spent two weeks in search of the ideal dunking time for a variety of cookies, hoping to understand how cookies absorb milk. Dr. Tadd Truscott, one of the scientists behind this very important research explains that it all comes down to how much liquid the cookie can hold.
"Basically, every cookie, it draws in milk at roughly the same rate," he told KSL.
Oreos, the primary subject of the test, had an optimum dunk time of four seconds. Even an extra second could mean things turn messy. Meanwhile, the all-American graham cracker can only withstand a single-second dunk.
"What it means for you and me is that if you have a graham cracker, you've got to hurry and shove it in your mouth. If you have an Oreo, you can finish your sentence," he said.
Of course, it all depends on how soggy you like your cookies, but if this is food science in action, we want to sign up asap!
This post was written by Food to Love editors. For more, check out our sister site Food to Love.