Begin by preheating the oven to 350°F and line a cookie sheet with parchment or a silicone mat.

In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.

Scrape the sides of the bowl and add in the egg, vanilla extract and milk. Mix until well combined.

Fold in the crushed Oreos, mini chocolate chips and white chocolate until evenly distributed.

Add in the flour, baking soda and salt. Mix until a soft but not sticky dough forms.

Scoop the dough out into 1 1/2 tbsp portions (a #40 cookie scoop works great here) and arrange on your cookie sheet.

Bake at 350° F for 8-10 minutes or until the cookies have spread slightly and are just beginning to turn golden brown on the edges.

If desired, add a square of cookies and cream chocolate bar to the top of the cookies immediately after taking them out of the oven.

Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.

Enjoy!