Chop Oreos cookies into small pieces. Separate into a large dish a small dish for the end.

 

In a medium sized bowl, add cream cheese and butter and beat together until combined and smooth. Add sugar, maple syrup, and vanilla extract and beat again until smooth.

 

Add flour in 2 batches until just combined. Do not over mix. Add 2/3 of the chopped Oreo cookies and mix until just dispersed, before covering with plastic wrap and placing in the fridge for 1h.

 

When 1h is up, prepare 2 baking sheets with parchment paper and preheat oven to 350°F. 

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Using a 1" ice cream scoop, scoop up dough and place 3" apart on the baking sheet. Place 2-3 of the extra Oreo pieces into each dough ball. Drizzle more maple syrup over every dough ball before baking for 10 minutes or until edge are golden and the cookies have spread a little.

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When finish, remove tray from the oven and allow cookies to cool on the tray for 3-5 minutes.

 

Place second tray in the oven. After the cookies have developed a crust from cooling on the tray, remove to a cooling rack and begin filling the tray with new dough balls. Continue until all cookies are baked. 

 

Serve right away or keep in an air tight container in the fridge for up to 10 days.