Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

1. In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
2. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Gently fold in the chopped Oreo cookies and mini chocolate chips (if using), making sure they are evenly distributed throughout the dough.
6. Chill the cookie dough in the refrigerator for 30 minutes to 1 hour (optional but recommended) to help the dough hold its shape during baking.
7. Once chilled, scoop about 2 tablespoons of dough and roll it into a ball. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown, but the centers are still soft. The cookies will continue to set as they cool, so be careful not to overbake.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. In a small bowl, whisk together the heavy cream, vanilla extract, and powdered sugar until smooth and creamy. If the glaze is too thick, add a bit more heavy cream to reach your desired consistency.
11. Once the cookies have cooled, drizzle the glaze over the top of each cookie. Finish by sprinkling crushed Oreo cookies on top for extra flavor and texture.
12. Serve and enjoy your delicious Cookies and Cream Milkshake Cookies!