Cookie Pantry

Table 1. This table shows the masses of the whole sandwiches, cookie parts, and crème parts of both the Oreo and Market Pantry products, as well as their percent compositions.

Brand Mass of Whole Sandwich
(g) Mass of Cookie Part
(g) Mass of Crème Part
(g)
Oreo 12.22 8.66 3.56
Market Pantry 12.05 8.83 3.22

Table 2. This table shows the percent compositions of the store-bought cookies.

Brand Percent Cookie Percent Crème
Oreo 12.22 8.66
Market Pantry 12.05 8.83

Calculations: mass of creme= total mass of sandwich cookie-mass of cookie part

mass of creme in Oreo sandwich cookie= 12.22 g-8.66 g=3.56 g

mass of creme in Market Pantry sandwich cookie= 12.05 g-8.83 g=3.22 g

percent cookie in Oreo sandwich= (8.66 g)/(12.22 g) × 100=70.87 % cookie
percent creme in Market Pantry sandwich= (3.22 g)/(12.05 g) × 100=26.72 % creme

cost per Oreo sandwich cookie= $2.99/(1 bag) × (1 bag)/(35 cookies)=$0.0854 per cookie

cost per Market Pantry sandwich cookie= $1.99/(1 bag) × (1 bag)/(36 cookies)=$0.0553 per cookie

Analysis
As seen in Table 2, the percent composition of the Oreo Cookie was 70.87% cookie and the percent crème was 29.13% of the sandwich, while our hypothesis stated that it would be 60.00% cookie and 40.00% crème. On the other hand, our inference about the Market Pantry sandwich cookie percent composition was closer, but still off, as we inferred that it would be 70.00% cookie and 30.00% crème, while it was 73.28% cookie and 26.72% crème, as shown in Table 2. As displayed in our calculations, the homemade sandwich cookies are more expensive to make, at around $0.3403 per cookie, compared to the store bought cookies, which are $0.085 per cookie for the Oreo cookies and $0.055 per cookie for the Market Pantry cookie, which supports our hypothesis. In comparison, as shown in Table 2, the Market Pantry contained more cookie in its percent composition at 73.28%, while the Oreo Cookie was only 70.87% cookie. Additionally, the Market Pantry Cookie was 26.72% crème, while the Oreo Cookie was 29.13%. As cookie percentage increased, crème percentage decreased, displaying the negative correlation between the