1. In a large bowl with an electric mixer, cream together the butter and both sugars until fluffy.

2. Beat in the egg, vanilla, and 3 drops of blue food coloring.  Add more food coloring if it is not your desired shade.

3. Add in the flour, baking powder, and salt.

4. Mix until just combined.

5.  Next, stir in ⅓ cup white chocolate chips, ⅓ cup mini Oreos, and ⅓ cup mini chocolate chips.  Use your mixer or a spoon to break up the cookies just a bit while stirring them in. 

6. Divide the dough into 6 equal portions and form each portion into a ball.

7.  Place on a lightly greased cookie sheet. 

8.  Break up the remaining mini Oreos and mini chocolate chip cookies.

9.  Place the remaining white chocolate chips, mini Oreos, and mini chocolate chips cookies all over the top of the cookie dough.

10.  Refrigerate for at least 30 minutes.

8. Meanwhile, preheat the oven to 350 degrees.

9. Bake the cookies for 15-18 minutes you want the edges to just be golden brown; we want the cookies to stay chewy.

10. Cool for 5 minutes and then transfer to a rack to cool completely.

11. Serve.