In a large bowl combine butter and sugars. Beat on low with an electric mixer or stand mixer until smooth and creamy.

Gradually add eggs, vanilla, and cream cheese. Mix on low until combined. Set aside.

In a separate medium bowl, combine dry ingredients (flour, baking soda, baking powder, and salt if usin). Whisk to combine and add the flour mixture to wet ingredients gradually.

Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.

Mix until ingredients are almost combined, a few lumps here and it is fine.

Stir in Oreos and white chocolate chips.

The batter will be on the softer side and sticky, cover the bowl with plastic wrap and freeze it for 30 or more minutes. Once chilled you should be able to form firm balls but the batter should not be sticky nor too frozen either. If using gluten free flour you may need to freeze it for longer until you get the playdough consistency. When rolling the balls work quickly and bake right away or freeze until the are more firm just sp they spread out less.

Preheat the oven to 350 F.

Chill between the batches too for less spreading and uniform cookies.

With a medium cookie scoop, or about 1 and ½ tablespoonfuls of dough and roll into small balls, abut 2 inch balls.

Arrange the cookie dough balls on a baking sheet lined with parchment paper at least 3 inches apart. Don’t press down!

Baking time. Bake for 10-12 minutes (the time varies due to different ovens). While cookies are hot, decorate the top of the cookies by pressing in more oreo chunks and white chocolate chips.

The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, and buttery.

Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack to cool completely.