Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until it becomes light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the milk chocolate chips until evenly distributed throughout the dough.
Add the Oreos whole and mix until distributed in the dough.
Scoop out even portions of dough (about the size of a golf ball) and drop them in a bowl of mini semi-sweet chocolate chips.
Place dough them on the prepared baking sheets, leaving enough space between each for spreading.
Bake in the preheated oven for 15-17 minutes or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.
Optional: Sprinkle each cookie with a pinch of flake salt when removed from oven.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
