Camp Cooking: How to Make Deep-Fried Oreos

_by David Draper
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If you've had a chance to flip through the June issue of _Field & Stream, you might have seen a short piece I wrote titled "The Sweet Life," detailing some simple dessert ideas from Steve McGrath over at Camp Chef. Of the three sweet treats listed, the Dutch Oven Dump Cobbler is the real crowd pleaser, according to McGrath. But his personal favorite didn't make it into print.

McGrath, who freely admits to having an insatiable sweet tooth, loves his deep-fried Oreos and regularly whips up a batch whenever he's camp cook. To me, that sounds like a combination of a cavity and heart attack in the making, but he swears by the things. I will admit, they are simple to make and, if you're feeding a pack of hungry kids, are just the thing to top off a camp-cooked meal. Here's how to make them.

Deep-Fried Oreos

If you're at home, pop about a dozen Oreos into the freezer for 30 minutes or so. If you're at camp, put them in the cooler for at least an hour. You want that filling to get nice and firm so it doesn't all melt away when it hits the hot oil. While the cookies are chilling, get your oil ready. Pour about 1 ½ to 2 inches of vegetable or peanut oil into a Dutch oven and set the pot over medium-high heat.

There are all kinds of ways to make the batter, but in camp McGrath keeps it simple by blending boxed buttermilk pancake mix with water to a consistency thick enough to stick to the Oreo. When the oil hits 375 degrees, dip the cookies into the batter and carefully drop them into the hot oil.

After 15 seconds or so, flip each cookie using a pair of bamboo skewers. Wait another 15 seconds, then pull the Oreos out with a slotted spoon and drain them on a paper-towel lined plate. Before you pop the piping-hot nuggets of goo into your mouth, up the buzz factor with a light dusting of powdered sugar.

And if you're worried about eating all 12 of them yourself, don't be. Calories eaten in camp don't count.