the ultimate food high

The 4 Kinds of College Boys You’ll Meet, As Described by Insomnia Cookies

-Amy Schwartz

1. The Noncommittal— Snickerdoodle

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(Source: Amy Schwartz)

This is the cookie that doesn’t know what he wants. While Snickerdoodles want to commit to you that they are not like other sugar cookies and are genuinely cinnamon-y, there will still be bites that taste more like sugar and make things confusing. Ultimately, he can’t choose what kind of cookie he wants to be and leaves you frustrated with every bite.

2. The Player— Oatmeal Raisin

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(Source: Amy Schwartz)

This is the cookie that is known to be deceiving. It lures you in with all kinds of seductiveness as it comes across as the chocolate chip cookie that you know you love. You get so excited that you finally got a guaranteed great treat, and then suddenly the cookie shows its true colors. It’s just a subpar, disappointing oatmeal raisin cookie like you’ve unfortunately had to eat time and time again.

3. The Overly Affectionate— Double Chocolate Chunk

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(Source: Amy Schwartz)

This is the cookie that does too much. He knows things you like, like chocolate, and really wants to please you. So he gives you excessive amounts of everything you love to the point that it becomes too much to handle. Though he means well, his chocolate-y affection makes you not want to eat this cookie. A little chocolate is okay, but double chocolate is super extra.

4. The Ideal— S’mores

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(Source: Amy Schwartz)

This is the cookie that has it all. His chocolate flavor brings a sweet side to him and the marshmallow adds a pop of personality. The graham cracker crunch takes you on a cozy and romantic date by a campfire. The combination of sweet, romance, and a the right amount of personality makes for an irresistible experience.

We all have our go-to “cookies” that we order when we have a craving. Be sure to choose yours wisely.


About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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