To begin, preheat your oven to 350 and prepare two pans with non-stick spray (or line with parchment paper).

To a large mixing bowl, add your butter and sugar and beat together with a mixer till creamy. Add your vanilla and egg and blend in briefly.

To the same bowl, add your flour, cornstarch, baking soda, and salt and stir together till you have a smooth, consistent cookie dough batter. Add both types of Oreo cookies and white chocolate chips and gently fold them into the cookie batter.

Using a small cookie scoop, scoop your dough and space your cookies apart on your pan, for no more than twelve cookies per pan.

Bake in the oven for 9-10 minutes (or 10-13 for large cookies). I recommend slightly under-baking the cookies, where the edges are set but the middle looks a touch underdone, for the softest cookies.

Let cool and devour!