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.