135g all-purpose flour

2.5g cornstarch

^3/4tsp baking powder

^1/2tsp baking soda

^1/2tsp salt

4Tbsp (57g) unsalted butter

125g granulated sugar

1 large egg

1tsp vanilla extract

10 Oreo cookies

85g white chocolate chips

Preheat oven to 350ºF (177ºC). Line a baking sheet with a parchment paper or a silicone baking mat. Set aside.

In a small bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.

In a medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed. Scrape down the sides and bottom of the bowl with a spatula. Add the egg and vanilla extract, and beat again on medium speed until everything is combined and there are no lumps.

With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until dough forms. Beat in chopped Oreos and white chocolate chips until evenly dispersed.

Using a cookie scoop, drop rounded balls onto baking sheet. You may lightly round the dough balls with your hand, but this is not required. Dough is very soft. Bake for 9-11 minutes or until sides are set. Centers of cookies will look under baked. Remove from oven and allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Baked cookies may be frozen up to 2 months. Rolled cookie dough can be frozen, up to 2 months. Bake frozen on baking sheet for 12-14 minutes.