Mix the flour, baking soda, and salt in a mixing bowl. Set aside. Blend the 5 Oreos into fine crumbs using a blender. Measure off ½ a cup, save the rest to top the cookies. Use the blender to pulse the 6 Oreo cookies into pieces.
2 ¾ cup All-purpose flour, 1 teaspoon Baking soda, ½ cup Oreo crumbs, ¾ cup Oreo pieces, 1 teaspoon Salt
Using a mixer, beat the butter, brown sugar, and sugar. Beat on high until light and fluffy. Scrape the bowl. Add in vanilla, egg, and egg yolk. Mix until combined.
1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 1 Large egg, 1 Egg yolk
Slowly add in the dry ingredients. Mix until combined. Add in chocolate chips, Oreo crumbs, and Oreo pieces. Chill for 40 minutes.
1 ½ cups Semi-sweet chocolate chips
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Scoop the cookies using a large 3 oz cookie scoop. The cookie dough scoop should be a rounded heap. Place 6 balls on a cookie sheet and freeze until the oven is preheated. This gets them cold and they spread less. Scoop the rest of the dough on the other cookie sheet and place in the fridge while the others bake.
Bake the cookies for 13-15 minutes. The edges will be lightly golden brown and the middle with be slightly underdone. Let the cookies sit on the pan for 4 minutes. Use a biscuit cutter to scoot the cookies in a circular motion until round. Top with Oreo pieces and extra chocolate chips. Sprinkle Oreo crumbs on top. Then, transfer to a cooling rack. Let cool until slightly warm or cooled completely.