Their goal was to answer one question: Is it possible to split an Oreo down the middle and get the same amount of cream on both sides of the wafer?
"If there's texture on the inside of the wafer, you should be able to get the cream on both sides. It's an easy fix," Owens said.
They have yet to hear from Oreo about that idea, but their study was published in the journal Physics of Fluids. If a cookie can get more people interested in science, they said that's what makes their research fulfilling. "If people take inspiration from the study, it's to find the silly questions around them and put them to scientific study," Owens said.
As much as she loves Oreos, Owens said her next project has nothing to do with cookies. Instead, she wants to look into whether or not you can tune the fluid mechanics of ice cream so that it does not drip on a hot day.
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