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Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In a medium bowl, cream together the softened butter, brown sugar and white sugar until well blended.
Beat in the vanilla and eggs until light and creamy.
Sift together the flour, baking soda and salt; set aside. Add in the Oreo crumbs.
Add in the sifted ingredients on lowest speed setting until just blended.
Stir in ⅓ of the Oreo chunks and refrigerate dough for 1 hour.
Roll dough into 1 tablespoon sized ball and roll in remaining chunks then add to a cookie sheet about 3 inches apart (refrigerate the remaining cookie dough balls you've rolled while the first batch bakes).
Bake for 13-15 minutes in the preheated oven, or until the edges are lightly browned.
Cool on baking sheets for a few minutes before transferring to wire racks to cool completely and bake the remaining batches.