Prep the pan. Line two baking sheets with parchment paper. This prevents sticking and helps the cookies bake evenly.

Crush the Oreos. Pulse in a food processor or place in a zip-top bag and smash with a rolling pin. Aim for half fine crumbs and half chunky bits.

Cream butter and cream cheese. In a large bowl, beat softened butter and cream cheese until smooth and fluffy, about 2 minutes.

Add sugars and vanilla. Beat in granulated sugar, brown sugar, and vanilla until light. Scrape the bowl as needed.

Combine dry ingredients. Whisk flour, baking powder, baking soda, and salt in a separate bowl.

Mix the dough. Add dry ingredients to the wet mixture and beat on low until just combined. The dough will be thick.

Fold in Oreos. Stir in the fine crumbs first, then gently fold in the larger Oreo pieces (and mini chips, if using).

Chill. Cover and refrigerate the dough for 30–60 minutes. This step keeps the cookies thick and tender.

Scoop and shape. Using a 2-tablespoon scoop, portion dough onto prepared sheets, spacing about 2 inches apart. Roll into balls for neat, round cookies.

Bake. Bake at 350°F (175°C) for 10–12 minutes, until edges are set and centers look slightly underbaked. They’ll firm up as they cool.

Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a rack. For a bakery look, gently nudge the edges into perfect circles with a spoon while warm.