• Preheat oven to 350°F and line two cookie sheets with parchment paper.
• In a stand mixer fitted with paddle attachment or in a large mixing bowl with hand mixer, cream together the softened butter and white sugar until light and fluffy. This takes about 2-3 minutes.
• Add the eggs one at a time, beating well after each egg. Then mix in the the vanilla extract.
• Mix in the dry ingredients: baking powder, salt and all purpose flour on low speed until everything is just barely evenly combined.
• Fold in the chopped Oreos or mix them in on low speed just until combined.
• Using a ⅓ cup or large cookie scoop, make 12 cookies and place 6 on each parchment lined baking sheet.
• Roll the cookie dough into smooth balls and flatten slightly with the palm of your hand so they look like thick hockey pucks.
• Bake cookies one pan at a time on center rack for 15-17 minutes until edges are barely golden brown and the centers no longer look wet and glossy.
• Let cookies cool on pan for 5 minutes then transfer to a wire rack to cool completely. While the cookies are cooling, make the frosting.

Oreo Buttercream Frosting

• In a stand mixer with the paddle attachment or whisk attachment, cream softened butter until smooth.
• Add the powdered sugar, one cup at a time, mixing until fully incorporated after each cup.
• Mix in the vanilla extract.
• Add the milk, one tablespoon at a time, until you've reached your desired consistency.
• Fold 8 chopped Oreos into the buttercream or mix on low speed just until incorporated. Mixing too much will make a gray frosting and we DON'T want that.
• Once the cookies are completely cooled, evenly distribute the frosting with a cookie scoop and dollop the frosting on top of each cookie. Using an off set spatula or butter knife spread the frosting over top of the cookies.
• Top each cookie with a half cookie. Let the cookies rest until the frosting has set.