Beat the soft butter and the 2 sugars for 5 minutes on high speed until light and fluffy. (Making sure to scrape down the butter from the edges of the bowl every minute).
Add the eggs in 3 stages and mix on low speed making sure to scrap down the bowl on every stage. Don’t worry if the mix looks like it separated just trust the process.
Add in the flour, baking powder and salt and mix everything on a medium speed until everything is combined and flour or eggs are no longer visible. The mixture by now should be light and smooth.
Fold in the white chocolate and the Oreo cookies making sure to leave a quarter a side for cookies topping.
Shape the cookies into a 80g balls and place them far away from each other on a baking tray that is lined with parchment paper. Bake for 13 to 15 minutes on 180C.
Once out of the oven using a large metal shaped wring, Go over the cookies in circular motion to shape them into identical circles as this cookie mix tent to spread in the oven.
Let them cool down for 10 minutes before eating as they are soft and will harden once cooled down. You should expect a soft and chewy cookie that holds it shapes.
The cookie dough is freezable for up to 1 month. And can be baked straight away from frozen. So it’s ideal for batch making and having them on the go when ever you crave a treat.
