To a medium, microwave-safe bowl, melt the Ghirardelli Milk Chocolate Melting Wafers according to package directions.

If you want some or all of your cookies to be double-dipped (white chocolate on one side/half), melt the Ghirardelli White Chocolate Melting Wafers* (See Notes) in a separate medium, microwave-safe bowl.

Place a piece of wax paper under a wire rack, and using a fork, dip the Oreos in the melted milk chocolate, allow the excess to run off in between the tines of the fork, and gently place on the rack. If you plan to double dip in white chocolate, allow the milk to fully set before picking the cookie up with your fingers and dipping half in the melted which chocolate.

Add the sprinkles before the chocolate sets up.

Optionally, add red and/or green food coloring to melted white chocolate until desired color intensity and shade is reached, transfer to small plastic baggies, snip the corners, and carefully pipe/drizzle over the cookies.

Allow the chocolate to set, about 1 hour at room temp. Tip - You can place the cookies in the fridge to set up but I find that the chocolate dulls a bit when they are flash-chilled this way and the final look of the cookies isn't as shiny and glossy so I wait for it to set up at room temp.

Cookies will keep airtight for at least 2 weeks, in the fridge for at least 1 month, and in the freezer for up to 6 months. Like above, if you do refrigerate or freeze them, expect that the chocolate will dull a bit, but the taste is just fine. Some people even prefer these frozen!