Preheat your oven to 375°F (190°C). This ensures it's ready once your cookie dough is prepared.

In a large bowl, whisk together:

Cake flour

Cornstarch

Baking soda

Baking powder

Salt

Set this mixture aside.

Using a stand mixer with a paddle attachment (or a hand mixer):

Cream the cold, cubed butter for about 1 minute until smooth.

Add the white sugar and brown sugar to the butter. Cream for 3-4 minutes until light and fluffy.

Add the Wet Ingredients

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Mix just until combined—don’t overmix!

Fold in the crushed Oreo cookies and chopped Hershey's Cookies 'n' Creme bars with a spatula. Ensure they're evenly distributed in the dough.

Use a food scale to measure out approximately 5 oz. of dough per cookie (or about 7 large cookies).

Roll each portion into a ball and place them on an ungreased baking sheet lined with parchment paper or a Silpat mat. Leave enough space between each cookie, as they will spread slightly.

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers look slightly underbaked.

Let the cookies cool on the baking sheet for 15 minutes.

Then transfer them to a wire cooling rack to cool completely.