Use an electric hand mixer to cream everything together.
Now add 1 egg, 1 egg yolk, and 1 1/2 teaspoons vanilla. Mix again on medium speed until well combined.
Then place a fine-mesh sieve over the mixing bowl and sift in 2 1/2 cups all-purpose flour, 1/2 tsp baking soda, and 1 1/2 tsp salt.
Mix the dry ingredients really well. Then add 1 cup white chocolate chips + extra for topping the cookies. You’ll also add 1 1/2 cup chopped Oreos, (about 12 whole Oreos).
Scoop out mounds of the cookie dough and place them in a baking sheet lined with parchment paper.
Preheat your oven to 350 degrees Fahrenheit and bake the cookies on the center rack (in batches) for about 8-10 minutes.
Storing and FreezingTo store these Cookies and Cream cookies, place them in an airtight container or ziplock bag. They will stay fresh at room temperature or in the fridge for up to 1 week. If you want to freeze them, they will last for up to 3 months.