Preheat the oven to 350°F (176°C).
Break the oreos into big chunks. Set aside until ready for use.
In a large bowl: add cream cheese and butter. Use a hand mixer and beat on medium speed until smooth.
Add brown sugar, granulated sugar, vanilla extract, eggs and mix on medium until smooth.
Add sifted flour, salt, baking soda and mix until smooth.
Add chunks oreos and white chocolate chips. Use a silicone spatula or wooden spoon and mix well (do not recommend using a mixer as it may or over-mix the ingredients).
Scoop out about 1 ½ tbsp of batter and place it on a baking sheet (depending on the size of your baking sheet you may need to do this in 2 separate batches). You should have about 24 cookies.
Bake for 10-12 minutes or until a light brown on the sides.
Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes, then transfer to the cookies wire rack to cool completely.
Cover cookies and keep at room temperature for up to a week.