Fried Oreos

On a 13- by 18-inch rimmed baking sheet, arrange cookies in even layer. Freeze, uncovered, until firm, about 30 minutes.

Fill a large Dutch oven with 2 inches oil. Heat over medium-high heat until a deep-fry or instant-read thermometer registers 375°F (190°C). Line another 13- by 18-inch rimmed baking sheet with a double layer of paper towels; set aside.

Meanwhile: In a large bowl, whisk eggs, milk, sugar, and vanilla to combine. Using a fine-mesh sieve, sift flour, baking powder, and salt over egg mixture; using a flexible spatula, fold flour mixture in until combined and smooth. Set aside until oil is ready.

Working 1 at a time, dip frozen cookie in batter, turning and using a spoon, if necessary, to ensure entire cookie is coated in batter. Working quickly, use fingers to lift cookie from batter and carefully lower battered cookie into oil, sliding them in from as close to the oil as possible to minimize splashing. Repeat process with 5 more cookies until 6 total battered cookies are in oil. Cook, turning halfway through, until golden brown, about 2 minutes per batch. Using a spider skimmer or slotted spoon, transfer fried cookies to prepared baking sheet. Season to taste with salt. Repeat with remaining cookies and batter, frying in batches of 6 and adjusting heat as needed to maintain an oil temperature of 375ºF (190ºC). Dust with powdered sugar and serve warm.