Ingredients
1package (16 oz) Pillsbury® Ready to Bake!™ refrigerated oatmeal chocolate chip cookies
1bag (12 oz) semisweet chocolate chips (2 cups)
2tablespoons quick-cooking or old-fashioned oats
Directions
Heat oven to 350°F. Remove cookie dough rounds from tray; place 2 inches apart on 2 ungreased cookie sheets.
Bake 12 to 18 minutes or until golden brown. Cool on cookie sheets 5 minutes. Roll each cookie into a ball; place on cooling rack. Cool completely, about 30 minutes. Meanwhile, line cookie sheet with waxed paper; set aside.
In 1-quart heavy saucepan, heat chocolate chips over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat.
Dip cooled cookie balls, one at a time, into melted chocolate; place onto waxed-paper lined cookie sheet. Immediately place a few oats on top of each coated cookie ball. If necessary, reheat chocolate dipping mixture. Refrigerate truffles about 10 minutes or until coating is set.
For an added touch, drizzle with some melted white chocolate.
Keep these in a cool place until serving; the chocolate shell will melt if in a hot environment.