Deep Fried Cookie Dough Oreos

Deep fried anything? Sign me up. But Deep Fried Cookie Dough, mounded onto Double Stuffed Oreos? So, grab the fam, or some friends, and have a little deep frying party.

Yield: 12 servings
Preparation Time: 25 minutes
Cooking Time: 3-5 minutes per batch

Ingredients:

1. 12 Oreo cookies
2. 1/2 cup chocolate chip cookie dough (homemade or store-bought)
3. 1 cup all-purpose flour
4. 1 tsp baking powder
5. 1/4 tsp salt
6. 1/2 cup milk
7. 1 egg
8. 2 tbsp granulated sugar
9. Oil, for frying (canola, vegetable, or peanut oil works best)
10. Confectioners’ sugar (for dusting, optional)
11. Chocolate sauce (for drizzling, optional)

Instructions:

1. Prepare Oreos: Gently twist each Oreo to separate the halves. Scoop about 1 tsp of cookie dough and press it onto the cream side of one of the Oreo halves. Reassemble the cookie by pressing the halves together. Repeat with the remaining Oreos.
2. Batter Preparation: In a mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar. Add the milk and egg, and stir until the batter is smooth.
3. Heat the Oil: In a deep fryer or a deep skillet, heat the oil to 375°F (190°C). If you don’t have a thermometer, you can test the oil by dropping a small amount of batter into it. If it bubbles and rises to the surface quickly, the oil is ready.
4. Dip and Fry: Using tongs or two forks, dip each cookie dough-stuffed Oreo into the batter, ensuring it’s fully coated. Carefully place the battered Oreo into the hot oil. Fry 2-3 Oreos at a time to avoid overcrowding. Fry until golden brown, typically about 1-2 minutes per side.
5. Drain: Once fried, remove the Oreos with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
6. Serve: Once all Oreos are fried, transfer them to a serving plate. Dust with confectioners’ sugar if desired, and drizzle with chocolate sauce. Serve warm and enjoy!

Tips:

• Ensure the cookie dough is chilled before using it; this helps keep the dough from melting too quickly when frying.
• You can also add some cocoa powder to the batter for an extra chocolaty touch.
• Always be cautious when working with hot oil, and adjust the heat as needed to maintain the oil’s temperature.