To fry, use a vegetable oil with a high smoking point and little to no flavor, like refined peanut oil, canola oil, grapeseed oil, or safflower oil. [2] X Research source If you don’t have a heavy cooking pot, or one with a very thick, heavy bottom, you can use a wok or a deep sauté pan instead. [3] X Research source

If you don’t have a thermometer, stick a wooden spoon, skewer, or chopstick into the oil. If the oil bubbles around the wood, it’s hot enough for frying. [6] X Research source You can also use a kernel of popcorn to check the temperature. It will pop in oil that is 350ºF (178ºC), so you will know when it is close to optimum frying temperature. [7] X Research source If the oil begins to smoke, it’s too hot. Carefully removed your pan from the stove to cool. [8] X Research source

If your batter is too thin, add 1/4 cup of pancake mix. [9] X Research source You can substitute funnel cake mix or waffle mix for pancake mix. Make sure it’s thick enough to coat the Oreos. [10] X Research source

If you hand-dip the cookies, just use one of your hands–then you can use your “dry hand” to start frying the cookies and you won’t need to stop to wash. If the cookies are coming apart or crumbling, put them in the freezer for 30-60 minutes. This also prevents the cream center from getting too melted when you fry it.

When adding cookies to the oil, the temperature will drop (especially if you froze the Oreos before hand). Keep the oil between 250ºF-325ºF (121ºC-163ºC) while frying. [12] X Research source Attempting to fry large batches will not only cause your batter to stick together, it will also lower the temperature of the oil too low and the dough won’t get crispy. [13] X Research source Be careful when cooking with hot oil. Don’t throw battered cookies into the pot–this would cause spattering, splashing, and a dangerous situation. [14] X Research source If you’re afraid to use your hand to place the cookies in the oil, use tongs instead. [15] X Research source

Keep the cookies moving as they fry so they don’t stick together. Allow the oil to heat up between batches, back to 375ºF (191ºC). Use tongs or a strainer to remove bits of batter that may be floating in the oil. [17] X Research source

The oil provides the flavor and crunch of the cookie, so don’t go overboard and soak up every last drop. [19] X Research source You can also drain the cookies on a wire rack, but using absorbent paper towel will remove more grease than letting it drip off on a wire rack. [20] X Research source

Never pour oil down the drain. It will block your plumbing. [22] X Research source If you can’t find anywhere to recycle your cooking oil, make sure the lid is on tight and throw it in the trash or pour it over weeds. [23] X Research source If you plan to reuse your oil within the next few weeks, store it in a cold, dark place or the refrigerator so it will last longer. [24] X Research source If you don’t have a funnel, pour the cooled oil into a paper cup, then pinch the top of the cup so you can easily pour it into the mouth of the sealable bottle or container.

Allow the cookies a minute or two to cool so you don’t burn yourself, but do eat them while they’re still warm! Keep finished cookies in an oven on low heat (about 200ºF or 93ºC) if you’re doing a large batch so they will stay warm until they are served. [25] X Research source