Funfetti Oreo Chocolate Chip Cookies

It's a party in a cookie!

Ingredients

3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
one 3.5-ounce packet instant vanilla pudding mix (not sugar-free and not 'cook & serve')
1 teaspoon baking soda
pinch salt, optional and to taste
20 Oreo cookies, coarsely chopped
1 cup semi-sweet chocolate chips
1/2 cup sprinkles

Directions

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Stop, scrape down the sides of the bowl, and add the flour, pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the Oreos, chocolate chips, sprinkles, and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 16 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few Oreos right on top of each mound of dough by taking chips from the underside and adding them on top.
Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.