Preheat oven to 350 degrees F and line 2 baking sheets with silicone mats.
Place cream cheese and butter into the bowl of your stand mixer, then beat until fluffy, about 1-2 minutes.
Add in sugar and beat again until fluffy, an additional 1-2 minutes.
Beat in the eggs, vanilla extract, lemon juice, and almond extract until combined.
Add in the flour, instant pudding, baking powder, and salt.
Mix until *just* combined, then mix in the chopped Oreos.
Optional - let the dough chill for 15-30 minutes, this helps with some of the stickiness of the dough.
Use a medium sized cookie scoop to scoop the dough onto prepared baking sheets (12 per sheet).
Bake in preheated oven for 10-12 minutes. The cookies should look just set on the top, light in color, not browned.
Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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