Steps:

• Carefully separate the Oreo® Chocolate Sandwich Cookies (20), scraping the filling into a bowl then tossing the chocolate cookies into a food processor, breaking the cookies up slightly.
• Once all the cookies are in the processor, process into fine crumbs.
• In a heavy-bottomed sauce pot, bring Water (1 cup), Butter (3 tablespoon), Brown Sugar (2 tablespoon) and Salt (1/4 teaspoon) to a boil.
• In a mixing bowl, whisk together All-Purpose Flour (1 cup), 2 tablespoons Oreo cookie crumbs, and Ground Cinnamon (1 1/2 teaspoon). Once the water mixture has come to a boil, remove from the heat and mix in the flour mixture. Keep mixing until incorporated.
• Add the Egg (2) and Vanilla Extract (1 teaspoon) and mix until a dough forms.
• Line two baking sheets with parchment or wax paper. Fit a pastry bag with a large star-shaped piping tip and fill the bag with the churro dough.
• Pipe the dough into 3-inch circles, starting at the center of the circle and working outward in a spiral pattern. You should be able to make 10-12 large churros from one batch.
• Place baking sheet in the freezer for at least 10 minutes to set and chill the dough.
• Meanwhile, heat up the Vegetable Oil (as needed) for frying. Add oil to a large skillet or deep fryer so that it's at least 2 inches deep. Heat the oil to 350 degrees F (180 degrees C). Line a separate baking sheet with several layers of paper towels.
• In a medium-sized bowl, mix together Granulated Sugar (1/2 cup) with the remaining Oreo cookie crumbs.
• Fry 1-2 churros at a time, turning them over occasionally so they brown evenly. When finished they will be slightly puffed. Transfer to the paper-towel-lined baking sheet using a slotted spoon or spatula to let the oil drain.
• Quickly toss them in the sugar mixture while they are still hot. Continue working in small batches until all of the churros are fried.
• Using a hand mixer or a stand-up mixer, whip Heavy Cream (1/2 cup) until stiff peaks are formed. Gently fold in the Oreo filling, being careful not to overmix. Place into a bowl and serve a dollop of whipped cream with each churro.

Steps:

• 1. Heat oil in large saucepan or deep fryer to 375ºF. 2. Combine cinnamon, and 3 Tbsp. EACH cookie crumbs and sugar. Reserve for later use. 3. Whisk baking mix with remaining cookie crumbs and sugar in medium bowl until blended; stir in hot water. Spoon into piping bag fitted with 1/2-inch star tip. Use to pipe about 1/4 of the dough into 2-inch-long strips into hot oil, using sharp knife or kitchen shears to cut dough into pieces. Cook 2 to 3 min. or until golden brown, turning frequently. Remove from oil with slotted spoon; drain on paper towels. Repeat in 3 batches with remaining dough 4. Toss churros with reserved cookie crumb mixture.