Preheat the oven to 350ºF.
In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy. Gradually add eggs, vanilla, cream cheese. Mix on low until combined. Set aside.
In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually.
Add ½ or 1 cup of dry ingredients to the wet ingredients at a time, beat on low until combined, and then continue with the next batch. Mix until ingredients are almost combined; a few lumps here and there is fine. Stir in Oreos and white chocolate chips.
The batter will be on the softer side and sticky; freeze it for 30 or more minutes until you can form balls (not very frozen though). Chill between the batches too for less spreading and uniform cookies.
Scoop 2 tablespoonfuls of dough, rolling it into about 2-inch balls. Arrange the cookie balls on a baking sheet lined with parchment paper at least 3 inches apart. Don’t press down!
Bake for 10-12 minutes (the time varies due to different ovens). While cookies are hot, decorate them by adding more Oreos and chocolate chips on top. The cookies will have a soft center, but once they cool down they will set and the texture inside remains soft and buttery.
Let the cookies cool on the pan for 5-10 minutes before transferring to a wire rack.