Members of Utah State University’s Splash Lab, an
academic group studying the behaviors of fluids put Oreos to the
test.
Three researchers
gathered Oreos, Chips Ahoy, Nutter Butter, and Graham Crackers
and dipped the cookies halfway in 2 percent milk for half a
second to seven seconds. After dunking, the team weighed the
treats and measured how much milk had been absorbed.
The results: Oreos
absorbed 50 percent of their potential liquid weight in just one
second. After two seconds, they absorbed 80 percent. The number
flatlined briefly for a second. After the fourth second, the
cookie maxed out: It absorbed all its possible milk. “This data
indicates that for the tested cookies, keeping your cookie in
the glass any longer than five seconds does not lead to any
additional milk entering the cookies,” their study suggested.
Three seconds is enough
time to saturate most of an Oreo. There is no benefit to dunking
longer than four seconds. To increase dunk time, use high-fat
dairy, such as whole milk (3.25 percent butterfat) or
half-and-half (about 10 percent butterfat).