The added [water I'm guessing]ingredients cause a binding to the other cookietop/bottom.
Or perhaps it is the whipping to cause more air in the mixture,hence the lack of density.
The original oreos and the double stuff oreos are all easy to split and they come off pretty clean; i.e. one side of the cookie has no cream stuff on it.
Does anyone know why the 30% less fat oreos won't split like the other two types of oreos do? No matter what I do, I can never get a clean split with the 30% less fat oreos.
