CLASSIC OREO CHURROS

Heat oil in large saucepan or deep fryer to 190�C.

Combine cinnamon, and 3 tbsp EACH cookie crumbs and sugar. Reserve for later use.

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

Toss churros with reserved cookie crumb mixture.