Chef’s note: Make sure to have these pantry staples on hand: cake pop sticks + tooth picks; add ⅔ packets of oatmeal to a spice grinder or blender; blend until smooth (you've just made sweet superfood oat flour!); thoroughly mix 1 container cookie dough + prepared oat flour until smooth, roll into 9-10 balls (about ⅔ tbsp each) + stick each ball with 1 toothpick, place on a parchment lined small sheet tray or plate; freeze dough at least 1 hour (if using cake pop sticks; melt ⅓-⅔ squares of chocolate, dip sticks into chocolate then ¼ way into dough balls, freeze as directed)

Break up ⅔ chocolate bars into a coffee mug; microwave 15-30 second intervals, stirring in-between, until fully melted, let stand 10 minutes; take out frozen dough balls + let stand on counter 10 minutes (this step helps prevent cracks)

Hold toothpicks, dip each ball into melted chocolate until fully coated then add to parchment paper, quickly remove tooth pick + add ⅓ waffle cone to the top before chocolate sets; repeat with remaining balls (if using sticks, dip each then place on parchment stick side up, add waffle cones if desired)

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