Ever heard the expression, “That’s the way the cookie crumbles?” What does this mean? How does the cookie crumble?
About a year ago, Qasin Saleem, a doctoral student at Loughborough University in the United Kingdom used a sophisticated digital-image processing system to study some freshly baked cookies while they were cooling.
And here’s what we want to know …
Low-fat, low-sugar cookies fared the worst, crumbling the most.
Sugary, high-fat (more delicious) varieties were far less likely to crumble.
It figures that the sugary, high-fat cookies are the ones that stick around (in every way)! Guess these are the ones you’ll want to ship to us at Christmas.
So … well … that seems to be the way the cookie crumbles.