Grab your KitchenAid Standing Mixer and combine Oreo ingredients on medium-low speed until dough comes together into a brown play dough like dough.

Transfer Oreo dough to a large mixing bowl, cover, and chill in the fridge for at least 30 minutes to an hour. Five minutes before dough is done chilling, preheat oven to 350℉. Work on your *Cream Filling while dough chills.

After dough is done chilling, grab your baking sheet and line with parchment paper. Grab a handful of Oreo dough and roll into a ball. Space out on baking sheet (I would aim for 8 evenly spaced cookies per sheet).

Bake cookies (per sheet) for 10-12 minutes. Depending on the size of your cookies, you may need to add a few minutes more to cook through. Just keep an eye on them while in the oven. When finished, remove and let cool completely on cooling rack. Repeat the process until all your dough is used up (or you can refrigerate remaining dough and use for another time).

Clean out your KitchenAid mixing bowl and reattach to KitchenAid. Combine ingredients on medium-low speed until you get a thick frosting like texture.

Detach the KitchenAid mixing bowl and cover. Set aside in fridge until cookies are done baking.

Once cookies are done cooling, remove Cream Filling from fridge. Grab 2 cookies from your cooling rack and grab your spreading knife. Scoop a dollop of Filling and spread on the bottom of one cookie. Then grab the second cookie and add to the other side to make a cookie sandwich. Now you have your own stuffed Oreo cookie sandwiches! Enjoy!