Preheat oven to 350º.

Pulse Oreos in a food processor, or place in a zip-top plastic bag, and crush with a rolling pin, until you have a mix of nearly powdered, and some chunks - it’s not super important how finely the oreos are crushed. Set aside.

In a medium bowl, combine flour, baking soda, and salt, and set that aside as well.

In a larger bowl, cream butter and sugars together until light and fluffy.

Add egg and vanilla, and cream until fully incorporated.

Stir in dry ingredients until fully incorporated.

Add white chips, chocolate chips, and ¾ cup of crushed Oreos.

Mix together.

Use a 1 oz. cookie scoop, or large spoon to scoop 18 balls of cookie dough onto parchment lined cookie sheets.

Flatten cookie dough balls a bit, and top with remaining crushed Oreos.

Bake in center of preheated oven for 10 minutes, until edges of cookies are set, and centers are still soft.

Remove from oven, and let cool on the cookie sheet a minute or two to firm up before removing to cool on a wire rack.