Oreo Cream Cookies

¾ cup soft butter
4 oz. softened cream cheese
½  cup vegetable oil
2 cups granulated sugar
2 XL eggs
1 teaspoon clear vanilla
3 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
2 cups (approx. 18) cut up Oreo Cookie pieces

Preheat oven to 350 degrees.
Cream butter, oil  and sugars with an electric mixer on medium-high for 1 minute or until fluffy. Hand stir in eggs and vanilla; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Gently stir in Oreo pieces. Scoop out approximately 28  2” balls of dough and flatten slightly. Place on greased or parchment paper on an aluminum cookie sheet.
Bake at 350 degrees for 12-14  min. Let cool. Drizzle with Vanilla Icing. Press crushed Oreos onto the top of each cookie.  (I crush 12 Oreos to garnish tops of cookies) Let set. Share!


Vanilla Icing
⅓ cup whole milk
2 ¾ cups powdered sugar
1 teaspoon clear vanilla
Dash of salt

Blend all ingredients until smooth. Transfer into freezer strength Ziploc until ready to use.