Preheat your oven to 350 F and line your baking trays with parchment paper to prevent sticking.

Place 10 Oreo cookies into a large zip-lock bag and crush them using a rolling pin until no large pieces remain. Set these aside.

In a large mixing bowl, cream together the softened salted butter and white sugar until the mixture is light and fluffy. This process usually takes about 5 minutes to achieve the right aeration.

Add the large egg and the vanilla extract to the butter mixture, mixing until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

Slowly pour the dry ingredients into the wet ingredients and mix until just combined. Gently fold in the crushed Oreo cookies.

Scoop approximately 3 tablespoons worth of dough for each cookie, roll into a ball, and place on the prepared baking trays about 2 inches apart. For a better look, push some extra crushed Oreo pieces onto the top of each dough ball.

Bake the cookies for 11 minutes or until the bottoms are lightly golden brown.

Let the cookies cool on the baking sheet for at least 5 to 10 minutes before moving them. They may look slightly underdone when they first come out, but they will continue to firm up on the hot pan.