Oh Snap Macros

0 Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone baking mat.
1 In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer. Add the softened cream cheese and mix until just combined. Beat in the egg and vanilla extract until well combined. 
2 In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
4 Add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the crushed Oreos and chocolate chips with a rubber spatula until just combined.
5 Using a large cookie scoop (1.5 Tbsp.), drop scoops of dough onto the prepared baking sheet, leaving space between each cookie. If desired add extra cookie pieces and extra chocolate chips on top of each cookie. Bake for 10-12 minutes, or until the edges are golden brown but the center is still soft.
6 Remove from the oven and allow the cookies to cool on the cookie sheet for about 5 minutes before transferring them to a cooling rack to cool completely. After about 1-2 minutes of cooling I always take the top of a large mason jar ring or round cookie cut and swirl around the cookie in a circle motion to make the perfect same size cookies! 
7 Store your cookies in an airtight container for 3-4 days.