Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, or bowl of an electric mixer, cream the butter and sugars on medium speed for 2 minutes. Add the eggs, and vanilla extract and beat on medium speed for 1-2 minutes or until fully combined.
Add the pudding mix and mix until combined. Then add the flour, baking soda and salt mix until just combined. Mix in the chocolate chips and Oreo chunks.
Using a 2 T sized cookie scoop, scoop the dough onto the parchment paper, leaving 2 inches between each cookie. Bake for 9-10 minutes. The cookies will be set and barely golden on the edges.
Remove from the oven and let cool on the pan for a few minutes, then transfer to a cooling rack to cool completely.
Store in an airtight container for up to 4-5 days.
To freeze: scoop the dough into cookie dough balls. Place the on a wax paper or parchment lined tray, baking sheet or plate, and flash freeze for 30-60 minutes. Transfer the frozen cookie dough balls to a large ziplock bag and freeze for up to 3 months.When ready to bake place the frozen cookie dough balls on the prepared baking sheet and bake at the same temperature, but you’ll need to bake for an additional 2-3 minutes.How to crush oreos
Use a food processor and pulse until they are coarsely chopped.
Use a knife and chop the Oreos on a cutting board. (My preferred method).
Place Oreos in a large ziplock bag and use a rolling pin to crush the oreos.
You don’t want the Oreos to be too crushed because you want the Oreo chunks in the cookies!