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Separate the cream from the oreo biscuits. Roughly crush 100g of the biscuits, keeping some pieces chunky.
Divide the 80g oreo cream into 4 portions of 20g. Shape each portion into a small disc or ball & freeze until firm.
Add the cold cubed butter, brown sugar & white sugar to a bowl. Mix until well combined.
Add the egg, egg yolk & vanilla extract. Mix until incorporated.
Add the flour, cornstarch, baking powder, baking soda & salt. Mix just until a dough forms. Don't overmix.
Fold in the crushed oreo biscuits, milk chocolate & white chocolate.
Divide the dough into 4 equal portions of 205g each.
Flatten each portion slightly & place 1 white chocolate chunk on the dough center, frozen oreo cream portion on top & a biscuit, completely enclose with the dough.
Shape each cookie into a tall, rough & chunky mound. Each cookie should now be exactly 225g.
Place the filled cookies in the freezer for 30 minutes.
Before baking, press a few oreo pieces, milk chocolate & white chocolate onto the tops.
Bake at 180°c for 15–18 minutes. Press half biscuit on top of each cookie while still hot (for garnish).
Leave the cookies on the baking tray for 20–30 minutes before moving them. This allows the outside to set while keeping the centre soft & gooey.