In the bowl of your stand mixer with whisk attachment or mixing bowl with hand mixer, cream together butter, sugar, and eggs until light and fluffy.

Add in flavor extracts.

In a separate bowl, combine all dry ingredients, whisk well, and set aside.

Switching to the paddle attachment, or a spatula, gently fold in the dry ingredients into the wet ingredients. Mix until thoroughly combined.

Fold in white chocolate and crushed Oreos or vanilla wafers.

Using a cookie scoop or large spoon, portion out dough balls and place onto a lined baking sheet, leaving about 3” of space in between. If desired for a gourmet look, more white chocolate chunks and crushed cookies can be added to the top of the dough balls.

If making 12 large, gourmet-style cookies, place 6 onto your baking sheet at a time.

If making 24 smaller cookies, place 12 onto your baking sheet at a time.

Optional: I recommend freezing the dough balls for 30 minutes to an hour before baking. This ensures the centers are nice and chewy, but this is an optional step.

If baking from frozen, preheat oven to 375°F. If baking the dough without chilling, preheat oven to 350°F.

For large frozen cookie dough balls, bake at 375°F for 18-20 minutes, until edges are slightly golden. For large, unfrozen dough, bake at 350°F for 15-18 minutes. Oven times will vary so be sure to check frequently to avoid overbaking.

For smaller frozen cookie dough balls, bake at 375°F for 15 minutes, until edges are slightly golden. For unfrozen dough, bake at 350°F for 12 to 15 minutes.

Remove from oven at desired doneness or until internal temperature registers 175°F to 185°F for a soft center or 190°F to 200°F for a more firm center. Transfer to a cooling rack, drizzle with icing, if desired, and enjoy!