1. Preheat your oven to 175°C (350°F). Line 1-2 large baking trays with parchment paper. Set aside.

2. In a large mixing bowl, combine the melted and cooled vegan butter, granulated white sugar, and brown sugar. Using a handheld electric beater, beat them together on medium speed until the mixture is light, fluffy, and well combined, about 2-3 minutes. This incorporates air, which is crucial for soft cookies.

3. Beat in the dairy-free coconut yoghurt and vanilla extract until just combined. Scrape down the sides of the bowl to ensure everything is incorporated.

4. In a separate medium bowl, whisk together the plain flour, cornstarch, baking powder, baking soda, and salt. Cornstarch helps to keep the cookies tender and chewy.

5. Gradually add the dry ingredient mixture to the wet mixture, mixing with a spatula until just combined. Be careful not to overmix, as this can lead to tough cookies. A few streaks of flour are acceptable.

6. Gently fold in the vegan chocolate chips and 6 of the roughly chopped Oreos. Distribute them evenly throughout the dough.

7. Scoop 11 equal-sized cookie balls (approximately 2 tablespoons each) and place them onto the prepared baking trays, ensuring they are evenly spaced. Use the back of your hand or a spoon to slightly flatten each cookie dough ball. This helps them spread evenly during baking.

8. Bake for 9-10 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake! They will continue to set as they cool. For a chewier cookie, pull them out closer to 9 minutes.

9. Remove the trays from the oven. While the cookies are still warm, gently press the remaining 8 roughly chopped Oreos onto the tops of the cookies for an extra visual and textural crunch. Allow them to cool fully on the baking trays for about 10 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart.