Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This helps prevent sticking and makes cleanup a breeze!

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar with an electric mixer until the mixture is light and fluffy, about 2-3 minutes. Beat in the room temperature egg and vanilla extract until just combined.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure there are no lumps!

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Once the flour streaks are almost gone, fold in the semi-sweet chocolate chips by hand until evenly distributed.

Take about 1.5 to 2 tablespoons of cookie dough and flatten it into a disc in the palm of your hand. Place one whole Oreo cookie in the center of the dough. Take another small amount of dough (about 1.5 tablespoons) and flatten it over the top of the Oreo, then carefully pinch the edges together and mold the dough around the entire Oreo, ensuring it's fully enclosed. Repeat with the remaining dough and Oreos, placing them about 2 inches apart on your prepared baking sheets.

Bake one sheet at a time for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set up and prevents them from breaking.