In a food processor, crush the Oreo cookies until they form fine crumbs. If you don't have a food processor, place the cookies in a zip-top bag and crush them with a rolling pin.

In a large mixing bowl, combine the crushed Oreo cookies with softened cream cheese. Mix until fully combined and a dough-like consistency forms.

Use a small cookie scoop or your hands to portion out the mixture and roll it into balls, about 1 inch in diameter. Place the balls on a parchment-lined baking sheet.

Once all the balls are formed, place the baking sheet in the freezer for about 15 minutes to firm up.

Meanwhile, melt the chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval, until smooth. If desired, add vegetable oil to the melted chocolate to make it smoother for dipping.

Remove the Oreo balls from the freezer. Use a fork or dipping tool to dip each ball into the melted chocolate, making sure to coat it evenly. Tap off any excess chocolate before placing it back on the parchment-lined baking sheet.

Allow the chocolate coating to set at room temperature, or place the baking sheet in the refrigerator for a quicker set.

Once set, serve the Oreo balls or store them in an airtight container in the refrigerator.