Preheat oven to convection 350 degrees fahrenheit.

Beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).

Add in brown and white sugar. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).

Add your egg and stir into mixture.

Mix in vanilla and molasses.

Add flour, baking soda, salt, crushed oreos, and baking powder to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.

You can also add a couple oreo chunks (I crushed up 5 oreos)

Use a 1/3 cup scoop (or however much your heart desires) and place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.

After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray. (I was able to fit 6 on my trays) (I also flattened my cookies a little)

Bake cookies for 10-11 minutes (for 1/3 cup scoop).

For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.

For frosting, beat butter and oreo filling together until mixture turns off-white. Then add your powdered sugar until fully incorporated. Lastly add your heavy cream and extracts. Whip the mixture to let the heavy cream fluffen your mixture. If you want, mix frosting with a spatula to take away some of the air bubbles (this will help you avoid air bubbles when piping it out)

Frost your cookies and add a whatever toppings you’d like (I used mini golden oreos)

Put in fridge to store up to 12 days or leave at room temperature for up to 10 days!