Place the Oreos in a ziplock bag and gently roll over them with a rolling pin. You want these to turn into broken chunks, not crumbs. (Alternatively, you could use the pulse feature on a food processor and pulse 2-3 times.) Then set aside.

Cream together the cream cheese, butter, and sugar until well combined.

Stir in the vanilla and flour, starting with 1 ¾ cup flour and adding more if needed. The dough should feel pillowy when stirring it. 

Gently stir in the Oreos, leave out ½-1 cup if you’re planning on placing some on top of the cookies before baking (this is optional, but makes the cookies look prettier).

Let chill for about 1 hour, then preheat oven to 350℉.

Scoop (each scoop should be ~2 tablespoons) the dough onto a parchment lined cookie sheet and slightly press down with the back of a spoon. Then top with Oreo pieces (optional).

Bake for 10 minutes and allow to cool before enjoying!