Place chocolate wafers in a microwaveable container. Make sure the container and all utensils are dry.

Melt chocolate by heating the wafers at half power or defrost setting for 15 seconds, then remove and stir.

Return to the microwave for another 15 minutes at half-power; remove and stir.

There may be just a few solid bits left, but they will most likely melt when stirred.

If solid pieces still remain, microwave for 10-second intervals at half-power.

Have a cookie sheet or baking sheet lined with a piece of parchment paper ready.

One at a time, dip Oreos in chocolate. I found using this dipping tool very handy. It helps you to get excess chocolate off of the Oreos so that you don't have a puddle under the Oreos.

If you will add sprinkles to the cookies, you'll want to do that while the chocolate is still wet. I stopped after 5-6 cookies to add sprinkles.

When all the cookies are dipped, place the tray in the refrigerator for 10-15 minutes until the chocolate is set.