Preheat your oven to 350 degrees.  Line 2 large baking sheets with silicone pads or parchment paper.  Set aside until ready to use.

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

In the bowl of your stand mixer, cream the butter and sugars together until smooth and fluffy.  I usually let my mixer work for about 5 minutes, scraping down the bowl every few minutes to ensure everything gets evenly combined.

Now beat in your eggs, one at a time.  Fully incorporate each egg before adding in the next.  Once they’re completely mixed in, add in the extract(s).

With your mixer on low speed, slowly add in the dry ingredients.  I like to turn off the mixer, add in one cup of the dry ingredients, turn it on low and mix until just combined.  Repeat until all of the dry is in the mixing bowl. 

Using the dough attachment on your mixer (or if doing by hand, a wooden spoon) fold in the crushed oreos and white chocolate chips. 

Using a cookie scoop (this will make your life much easier!!), scoop out even amounts of dough then place them on the prepared baking sheets, 2 inches apart. 

Bake the cookies for 9 minutes or until bottoms are light golden brown. Rotate your pans half way through to ensure even cooking. 

Cool the cookies on the pan for 2 minutes before moving them to a cooling rack to cool completely.