Oreo Cream Topped Chocolate Sugar Cookie (Chilled)

1 cup soft butter
½  cup vegetable oil
1 ¼ cups granulated sugar
1 ¼ cups powdered sugar
2 eggs
1 teaspoon vanilla extract
1 cup cocoa powder
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt

Cream butter, oil  and sugars with an electric mixer on medium-high for 1 minute or until well blended. Hand stir in eggs and vanilla extract; don’t over-mix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 24+ 2” balls of dough. Gently roll and flatten slightly.
(For a richer flavor and smoother texture refrigerate or freeze until ready to bake.)
Place on greased or parchment paper on an aluminum cookie sheet.   Bake at 350 degrees for 10+ minutes. Let cool completely.   Pipe chilled Oreo Cream straight from a Ziploc bag with a 1 inch corner trimmed off.
Refrigerate cookies until ready to serve. Garnish with chopped Oreos or Oreo Thins.
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Oreo Cream
8 oz. softened cream cheese
20 crushed Oreo cookies
16 oz. thawed Cool Whip
Mix cream cheese and Oreo cookies together until well blended. Fold in thawed Cool Whip. Spoon into two different gallon sized Ziploc bags. (This will make it easier to handle.) Refrigerate until ready to use.