Preheat oven to convection 350 degrees fahrenheit.

Beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).

Add in brown sugar and white sugar. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).

Add your large eggs and stir into mixture.

Mix in vanilla.

Add flour, baking soda, and baking powder to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.

Add in oreo chunks.

Use a 1/3 cup scoop (or however much your heart desires) and place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.

Mix till fully incorporated.

After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray. I also flattened my cookies a little bit.

Bake cookies for 11-13 minutes (for 1/3 cup scoop).

For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.

Cool your cookies in the fridge before icing your cookies.

Use a food processor or smash your oreo cookies in a ziploc bag to make them almost powdery chunks.

Add blended oreos into icing.

Put frosting in a ziploc/piping bag or frost with a utensil.

Add a mini oreo or oreo chunks on top!

Put in fridge to store up to 10 days!