WHISK THE FLOUR, BAKING SODA, CORNSTARCH AND SALT TOGETHER IN A LARGE BOWL AND SET IT OFF TO THE SIDE.

IN A MEDIUM BOWL, WHISK TOGETHER THE MELTED BUTTER, BROWN SUGAR AND GRANULATED SUGAR UNTIL SMOOTH. MAKE SURE THE BUTTER IS MELTED BUT COOLED DOWN TO ROOM TEMPERATURE BEFORE STIRRING IN. THEN, WHISK IN THE EGGS & VANILLA.

BEGIN STIRRING IN THE DRY INGREDIENTS IN, IT HELPS TO DO THIS IN BATCHES. THEN MIX IN THE THE CHOCOLATE CHIPS

COVER THE COOKIE DOUGH AND CHILL IN THE REFRIGERATOR FOR AT LEAST 2 HOURS. I LIKE TO MAKE IT THE DAY BEFORE TO ALLOW IT EXTRA TIME TO CHILL AND HARDEN.

TAKE THE DOUGH OUT OF THE REFRIGERATOR AND ALLOW IT TO SLIGHTLY SOFTEN FOR 10 MINUTES. PREHEAT THE OVEN TO 325F.

PREPARE YOUR COOKIE LINERS ON A BAKING SHEET. USING A COOKIE SCOOP, MAKE ONE GIANT BALL AND PRESS IT INTO THE BOTTOM OF THE LINER. PLACE AN OREO AT THE CENTER OF THE DOUGH. SCOOP ANTHER BALL OF DOUGH AND FLATTEN IT ON TOP OF THE OREO. YOU CAN USE YOUR FINGERS TO SEAL THE EDGES LIGHTLY. REPEAT UNTIL YOU’VE USED ALL OF THE DOUGH.

BAKE FOR ABOUT 12-15 MINUTES OR UNTIL THE EDGES START TO BROWN. ALLOW THE COOKIES TO COOL COMPLETELY BEFORE TOPPING WITH FROSTING.

TO MAKE THE FROSTING, CREAM TOGETHER THE BUTTER AND VANILLA IN A STAND MIXER OR HANDHELD MIXER. SLOWLY ADD IN THE POWDERED SUGAR AND THE PINCH OF SALT. ONCE SMOOTH AND CREAMY, ADD THE CREAM. BEATING ON HIGH UNTIL FLUFFY.

USE A KNIFE OR A PIPING BAG TO FROST THE COOKIES, TOPPING WITH SPRINKLES TO FINISH!