WiCKEDMost of us have grown up with Oreo cookies. There are photos of us with chocolaty remnants smeared acrossour faces. Theyve caused great disputes as to the best way to eat them - dunking them in milk or twisting offone side and eating the middle first.Besides eating them plain, there are recipes galore onhow to use Oreos in cakes, milkshakes, and additionaldesserts. Oreos had become part of twentieth centuryculture.A three-cookie serving of Oreo cookies contain 7 g fat,two of which are made up of saturated fat. This is 11percent of the daily recommended fat intake and 10percent of the recommended saturated fat intake. Aserving of Oreo cookies also contain 25 g carbohydrates,of which only 1 g is fiber and 14 g, or just over 1tablespoonful, is sugar. A three-cookie serving also provides 1 gram of protein, 160 milligrams of salt, a smallamount of calcium and 10 percent of the recommended daily allowance of iron.
1. One bag of Oreos2. Two cups of pancake mix3. 1 1/2 cup of milk4. Two eggs5. Four teaspoons of Oil6. Vanilla ice cream7. Confectioner’s sugar * (optional)1. Chill the Oreos inside a refrigerator for about four hours.2. Mix the pancake mix, the 1 1/2 cup of milk, the 2 eggs, and the 4 teaspoons of oil together tomake the batter. Make sure to mix them properly! There should not be any lumps.3. Soak ALL the Oreos into the batter. Make sure that both sides of the cookie are covered.4. Pour 3 inches of cooking oil into a pot. Heat it on a stove at about 335 degrees (F).* DO NOT use a frying pan, because it is not deep enough to make the cookies “float”. Youshould USE A POT.5. Put the soaked Oreos into the pot of oil. DEEP FRY it.* Put the Oreos into the pot carefully. You must leave room between them for the batter coating torise/expand without the cookies touching each other.6. The cookies will float, so make sure to flip it. Wait until it is GOLDEN BROWN.* Make sure to remove excess oil by straining.7. Serve it with ice cream and dust it with confectioner’s sugar. You now have your very ownwicked Oreos!