To Prepare the batter:
-Line a large baking sheet with parchment.
-In the bowl of your mixer, cream together the butter and cream cheese on high speed
until light and fluffy (about 4 minutes).
-Add sugar and light brown sugar. Beat on medium speed until incorporated. Scrape
down the sides of the bowl.
-Add eggs and vanilla. Beat until well-blended. Scrape down the sides of the bowl.
-In a medium bowl, whisk together the flour, baking soda, cornstarch and salt.
-With mixer on lowest speed, add the flour mixture. Mix until just incorporated. Scrape
down the sides of the bowl.
-Using a rubber spatula fold in the chopped oreos. (Don't use the mixer; you want the
oreos to remain chunky, not pulverized!)
-Scoop the dough into large (2 tablespoons) mounds onto the parchment-lined baking
sheet. Place a chunk of oreo onto the top of each cookie, if desired. Cover and refrigerate
for at least one hour, until the dough is no longer soft. (May be refrigerated up to 48
hours.)
To Bake the cookies:
-Preheat your oven to 350 degrees fahrenheit.
-Remove the baking sheet with the chilled cookie dough from the refrigerator.
-Line additional baking sheets with parchment paper. (You do not want to use the chilled
baking sheet that you just removed from the refrigerator--the cookies will not bake
evenly if you do!).
-Place the chilled cookie dough mounds about 2 to 3 inches apart on your prepared
baking sheets.
-Bake for 11 to 13 minutes, until the edges of the cookies are just starting to brown.
Notes: -I made these cookies using regular (not light or reduced-fat) cream cheese.
- To achieve light, fluffy cookies, remove them from the oven when the edges are
just beginning to brown. Avoid over-baking the cookies!