Oreo Cookies and Cream Cookies

Time: 45 minutes
Yield: 48 cookies
Recipe adapted from this cookie recipe, idea inspired by the lovely Carrie Ann Newman

3/4 C butter, softened
3/4 C brown sugar
3/4 C sugar
2 eggs
1 t vanilla
1/2 t salt
1 t baking soda
1/2 t baking powder
2 1/2 C flour
12 oreo cookies
1 (12 ounce) bag white chocolate chips

1. Preheat your oven to 350 degrees. (If you have a convection oven, I would suggest 325).
2. Toss 3/4 cups of softened butter into your stand mixer or large mixing bowl. Beat it until it has broken down and is smooth. Add 3/4 cup brown sugar and 3/4 cup sugar. Cream it all together until light and fluffy. Should take 2-3 minutes. Add 2 eggs and mix again for 1 minute. Add 1 teaspoon vanilla and mix just until combined. 
3. In a separate bowl combine 1/2 teaspoon salt, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 2 1/2 cups flour. Toss it all together with a fork and add it to the creamed mixture. Mix until combined. 
4. Grab yourself some Oreo Cookies. Toss 12 of them in a freezer safe ziploc bag. You can use a regular ziploc bag as well, you just need to be careful not to break the bag open. Take a rolling pin and smash the Oreos just a bit. You don't need them to be crushed into fine crumbs, just broken up some. Toss them into the mixer. 
5. Add 1 bag of white chocolate chips to the mix and mix everything together just until combined. 
6. Roll the dough into 1 1/2 inch balls and place them on a cookie sheet that has been sprayed with cooking spray. 
7. Bake for 7-9 minutes, or until the cookies crack along the tops. The trick here is to be sure the cookies don't over bake. You want to take them out of the oven before they are all the way cooked through. Then let them rest on the hot cookie sheet for a couple of minutes to finish baking all the way. 

Grab a glass of cold milk and enjoy!