# RITZ Coated French Toasted OREO Cookies

Source: https://www.oreo.com/recipe/ritz-coated-french-toasted-oreo-425347

Servings: 16 · Total time: 40min

If your family loves OREO Cookies, then these French toasted cookies will be a favorite! Served with fruit, syrup and whipped topping, these are a fun dessert idea!

## Ingredients

- 1 egg
- ¼ cup milk
- 12 RITZ Crackers, crushed
- 16 OREO Cookies
- 1 Tbsp. butter, divided
- 1 cup thawed frozen whipped topping
- 1 cup EACH raspberries and coarsely chopped strawberries
- ⅓ cup maple-flavored or pancake syrup

## Directions

1. Cover small baking sheet with parchment. Whisk egg and milk in small shallow dish until blended. Place crushed crackers in second shallow dish.
2. Dunk 1 cookie into egg mixture, then cracker crumbs, turning to evenly coat both sides of moistened cookie with crumbs. (See Note.) Gently press crumbs into both sides of cookie to secure; place on prepared baking sheet. Repeat with remaining egg mixture and cookies.
3. Melt half the butter in large skillet over medium heat. Add 6 cookies; cook 30 sec. to 1 min. on each side or just until golden brown on both sides. (Do not overcook.) Place cookies on serving plate. Repeat with remaining butter and cookies.
4. Serve warm topped with whipped topping, berries and syrup.

## Nutritional Information

- Calories: 120
- Total fat: 5g
- Saturated fat: 2g
- Trans fat: 0g
- Cholesterol: 15mg
- Sodium: 90mg
- Total Carbohydrate: 17g
- Dietary fiber: 1g
- Total sugars: 9g
- Added sugars: 8g
- Protein: 1g
- Vitamin D: 0% DV
- Calcium: 2% DV
- Iron: 4% DV
- Potassium: 2% DV

## Tips

- To prevent the cookies from being too soft, quickly dip each cookie into egg mixture before coating with the crumbs. There should be a small amount of egg mixture remaining after all the cookies have been dipped.
- Place any leftover French-toasted cookies in tightly covered container. Refrigerate up to 3 days before serving.
- To reheat any leftover French toasted cookies, heat toaster oven to 300°F. Place cookies in single layer on baking sheet. Bake 1 min. on each side or just until heated through. Or you can instead reheat them in the microwave. Place cookies in single layer on microwaveable plate. Microwave on HIGH 10 sec. or just until cookies are heated through. Be careful to not overheat the cookies as this will cause them to become soft.
- Substitute vanilla nonfat yogurt for the whipped topping.
- For more flavor, whisk 1 tsp. vanilla with the egg mixture and/or stir 1/2 tsp. ground cinnamon or pumpkin pie spice into the cracker crumbs before using to coat cookies as directed.