1. Preheat your oven to 350°F (175°C) and line your cookie sheets with parchment paper or reusable baking mats to prevent sticking.
2. In a mixing bowl, combine softened unsalted butter, brown sugar, and granulated sugar. Blend until the mixture achieves a smooth and creamy consistency.
3. Add the eggs, one at a time, and mix well after each addition. Incorporate vanilla extract for added flavor.
4. In a separate bowl, whisk together all-purpose flour, salt, and baking soda (or baking powder if the recipe calls for it). Gradually add the dry ingredients to the wet mixture, blending until just combined to avoid overmixing.
5. Gently fold in Oreo crumbs and pieces, along with chocolate chips, ensuring even distribution throughout the dough.
6. Using a cookie scoop or your hands, shape the dough into evenly sized balls and place them on the prepared baking sheets with enough space for spreading.
7. Bake the cookies in the preheated oven for 10-15 minutes. Look for golden edges and a slightly soft center; the cookies will firm up as they cool.
8. Optional: Chill the dough for 40 minutes or up to overnight before shaping and baking. This step can enhance flavor and prevent spreading.
9. Remove freshly baked cookies from the oven and let them cool slightly on the baking sheet to set before transferring them to a wire rack to cool completely.
10. For added flair, top cooled cookies with more Oreo pieces, drizzle with melted chocolate, or sprinkle with sea salt.
11. Store your cookies in an airtight container to maintain freshness or freeze for longer storage.