Use a hand mixer or stand mixer to smooth the cream cheese in a large bowl, then work in the softened butter for about 1 minute. The mixture should look creamy and uniform, without separate butter streaks or firm cream cheese lumps.

Beat the granulated sugar into the dairy mixture until it becomes noticeably lighter and fluffy. A pale, aerated appearance signals that the butter mixture has incorporated air rather than simply blended together.

Work in the flour gradually on low speed, switching to a spatula as needed and stopping when no dry patches remain. The dough will feel stiff and slightly sticky, so avoid continuing to beat it once it comes together.

Distribute the Oreo chunks through the dough with gentle folding strokes, cover the bowl with plastic wrap, and refrigerate for 1 hour or overnight. The chilled dough should feel firmer and hold a mound rather than slump loosely from the spatula.

Set the oven to 350°F and prepare a baking sheet with parchment paper or a silicone baking mat. The lined surface should lie flat so the dough portions sit evenly on the sheet.

Divide the cold dough into 12 portions with a spoon or cookie scoop, space them apart on the prepared sheet, press them slightly flatter with your palm, and bake for 12 to 13 minutes. Look for lightly golden bottom edges and pale, softly puffed centers rather than browned tops.

Allow the cookies to firm briefly on the baking sheet, then lift them carefully onto a wire rack to cool before serving. They should support their own weight when moved, with centers that remain tender as they cool.