Heat-treat the all-purpose flour by microwaving it in a bowl in 30-second intervals until the internal temperature reaches 160°F (71°C), then sift to remove any clumps.

In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using a hand mixer or stand mixer until light and fluffy.

Add the milk and vanilla extract to the butter mixture and beat until thoroughly combined.

Slowly add the sifted, heat-treated flour and salt to the wet ingredients, mixing on low speed until a cohesive dough forms.

Gently fold in the crushed Oreo cookies using a spatula until they are evenly distributed throughout the dough.

Serve immediately at room temperature or store in an airtight container in the refrigerator for up to 5 days.