In a large bowl of an electric mixer, cream together the butter, brown sugar and granulated sugar until fluffy.
Beat in the egg, vanilla, and 3 drops of the blue food coloring. Add more food coloring until you reach your desired shade. Keep in mind that the color will intensify as the dough sits.
Slowly mix in the flour, baking powder and salt.
Stir until just combined.
Next fold in ⅓ cup of the white chocolate chips, ⅓ cup of the mini Oreo cookies, ⅓ cup of the mini chocolate chip cookies. Use the mixer or a spoon to break up the cookies just a bit while stirring them in.
Divide the dough into 6 equal portions and form each portion into a ball.
Place on a lightly greased cookie sheet.
Break up the remaining mini Oreo cookies and mini chocolate chip cookies.
Place the remaining white chocolate chips, mini Oreo cookies and mini chocolate chip cookies around the top of the unbaked cookie dough.
Refrigerate for at least 30 minutes.
Meanwhile, preheat the oven to 350 degrees.
Bake the cookies for 15-18 minutes. You want the edges to just be golden brown, we want the cookies to stay chewy - so don't over-bake.
Cool for 5 minutes on the baking sheet and then transfer to a rack to cool completely.