Deep Fried Oreo Cookies – a delicious recipe with buttermilk pancake mix, water, vegetable oil, Stuff, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Freeze the cookies for about 3 hours.
2
In a heavy bottom sauce pot or your deep fryer, heat the oil to 350 degrees.
3
While the oil is heating, set up a cookie sheet lined with paper towels for draining.
4
In a medium bowl mix together the water and pancake mix until thoroughly combined.
5
When the batter is smooth dip one cookie at a time into the batter and cover with a light layer.
6
Place the cookie carefully into the hot oil and cook until golden brown, roughly about 30 seconds on each side, flipping from side to side.
7
When the cookie is done remove with metal tongs to the paper towel to drain off the excess oil.
8
Dust with powder sugar once cookie is cooled after about 2 minutes.
657
kcal
Calories
71
g
Fat
8
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 cup buttermilk pancake mix, 3/4 cup ice water, 1 vegetable oil Q. -, or a Deep Fryer, 20 OREO(R) Cookies Double Stuff, and more.
Yes, Deep Fried Oreo Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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