In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer or with a hand mixer, cream the butter, cream cheese, and sugars together until smooth, about 2 minutes, scraping down the bowl with a spatula, as necessary.

Add the eggs and vanilla extract and mix until combined.

Add the dry ingredients and mix on low until just combined. Don’t over mix.

Stir in the chopped Oreos and white chocolate chips. Cover the dough with plastic wrap and chill for at least 3 hours before baking, preferably overnight.

When ready to bake, remove the dough from the refrigerator and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.

Form the dough into balls, about 2 tablespoons per cookie. Place the balls on the prepared baking sheet, 2 inches apart.

Bake for 9 to 12 minutes or until cookies are slightly golden brown around the edges but still soft in the center. Don’t over bake. Remove from the oven and sprinkle with flaky sea salt. Gently press extra Oreo pieces on top of the cookies, if desired.

Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.