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Preheat the oven to 350°F. Line two large cookie sheets with parchment paper.
Combine soft butter with both sugars and vanilla extract in a large bowl and beat with an electric hand mixer (or use a stand mixer fitted with the paddle attachment) for 2 minutes on medium-high speed until creamy, lightened and a bit fluffy. Or, you can also “cream” the ingredients by hand with a sturdy spatula. Scrape down the sides and bottom of the bowl halfway through mixing.
Add egg and beat well until evenly incorporated and creamy. Mix in baking soda, baking powder and salt. Add flour and fold it in until mostly combined then fold in the crushed Oreo cookie pieces and mini white and dark chocolate chips.
Scoop about 2 tablespoons of cookie dough onto prepared baking sheets. Break a few extra Oreos into quarters and press them on top of the cookie dough. Sprinkle a few extra white chocolate chips on top. Bake for 9-11 minutes until lightly golden around the edges. Let cool for 2 minutes on the trays before transferring the cookies individually to a wire rack to finish cooling.