1-Preheat your oven: Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper for easy cleanup and even baking.

2-Prepare the cookie crumbs: Finely crushing 3 Oreos and roughly chopping the remaining 5; set them aside for later.

3-Cream the butter and sugars: In a mixer, cream the softened butter with the light brown sugar and granulated sugar until the mixture is light and fluffy, which takes about 1-2 minutes.

4-Add liquids and mix: Add the egg or vegan substitute, 1-2 teaspoons of liquid red food coloring (start with 1 and adjust for color), and vanilla extract, mixing just until combined.

5-Stir in dry ingredients: Then, stir in the salt, baking soda, flour, and cocoa powder until the dough forms nicely.

6-Fold in Oreo crumbs: Fold in the crushed Oreo crumbs and chopped cookie pieces carefully to keep that crunchy texture.

7-Scoop the dough: Scoop the dough into balls of 1.5 to 2 tablespoons each, placing them on the baking sheets about 3-4 inches apart. If you want, press extra chopped cookies on top for a nice look.

8-Bake the cookies: Bake one sheet at a time for 8-11 minutes, until the edges set but the centers stay slightly underbaked for that soft feel.

9-Cool the cookies: Let the cookies cool on the sheet for 5 minutes, then move them to a wire rack.