Cream the butter and sugar

• In the bowl of your electric mixer, cream the dairy-free butter and granulated sugar together until smooth.

Add the wet ingredients

• Add the plant-based milk and vanilla extract and whisk once more.

Add the dry ingredients

• Add the all-purpose flour, baking soda and salt.
• Stir to combine.

Fold in the Oreos and chocolate chips

• Add the chopped Oreos and dairy-free white chocolate chips.
• Lightly stir until the dough is just combined.

Shape the dough balls

• Line a baking tray with parchment paper and set it next to your bowl.
• Divide the dough evenly into 6 parts and roll into balls with your hands.
• Place the balls on the baking tray.

Chill the dough

• Chill the dough in the refrigerator for at least 30 minutes.

Preheat the oven

• While the dough is chilling, preheat the oven to 180 °C (350 °F).

Bake the cookies

• Bake the cookies for 14-16 minutes.

Cool and serve

• Let the cookies cool for 10 minutes before enjoying.