1-First Step: Cream the Wet Base Beat 4 cups softened butter, 3 cups granulated sugar, and 5 cups brown sugar until light and fluffy, about 5 minutes. Add 8 eggs one at a time, then 1/4 cup vanilla. This builds the soft texture key to Crumbl style. For vegan, use flax eggs here.

2-Second Step: Mix Dry Ingredients Whisk 10 cups flour, 4 cups cocoa, 2 tbsp baking soda, and 2 tbsp salt in a bowl. Gradually add to wet mix on low speed until combined. Avoid overmixing for tender catering size chocolate Oreo cookies.

3-Third Step: Fold in Oreos and Chill Gently fold in 100 coarsely chopped Oreos. Divide dough into 48 portions (about 1/2 cup each for giant size). Chill on trays 30 minutes. This prevents spreading. Gluten-free dough chills best covered.

4-Fourth Step: Bake the Cookies Place dough balls 4 inches apart on trays. Bake 10-12 minutes until edges set but centers are soft. Cool 10 minutes on tray, then transfer to racks. Yields perfect copycat Crumbl chocolate Oreo cookies.

5-Fifth Step: Prepare Frosting Beat 6 cups butter and 6 packages cream cheese until smooth. Add 30 cups powdered sugar gradually, then 1/4 cup vanilla. Fold in 25 crushed Oreos. For low-cal, lighten here.

6-Sixth Step: Frost and Top Spread thick frosting on cooled cookies. Sprinkle remaining 25 crushed Oreos on top. Serve or store. Adapt frosting thickness for dietary tweaks.