In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes.
Heat oven to 350°F. Cut cookie dough into 16 (1/2-inch) slices. Roll each slice into ball. On ungreased cookie sheets, arrange balls in circle 3 inches apart and 2 inches from edges. Securely insert wooden stick into each ball with end pointing toward center of cookie sheet.
Bake 10 to 14 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets with pancake turner. Cool completely, about 30 minutes.
Frost half of cookie pops with vanilla frosting; frost remaining cookie pops with chocolate frosting. Decorate as desired.