Preheat oven to 180°C & line a baking tray with baking paper

Cream butter & sugars in a large bowl until light & fluffy

Beat in eggs one at a time, then mix in the vanilla extract

Combine all dry ingredients together in a separate bowl

Gradually add the dry ingredients to the wet mixture, mixing until combined

Fold in the Oreos crumbs & Cocoa King white chocolate buttons

Scoop the dough into balls & place 2 inches apart on the prepared baking tray - Optional extra: press a few extra white chocolate buttons or Oreo pieces lightly on the top of the cookies

Bake for 10–12 minutes or until edges are lightly golden, allow to cool on the tray for 5 minutes before transferring to a wire rack

Warm the white chocolate soft spread slightly until it becomes runny & drizzle over cooled cookies

Let the drizzle set & store in an airtight container at room temperature for up to 5 days - if they last that long!