Crush the Oreos. Add Oreos to a food processor and pulse into fine crumbs. If you don’t have a processor, seal them in a zip-top bag and crush with a rolling pin until sandy.

Blend the dry base. In the same processor bowl, add oats and pulse a few times to break them down slightly. Add protein powder and a pinch of salt, then pulse to combine with the Oreo crumbs.

Stir the wet ingredients. In a mixing bowl, whisk peanut butter, Greek yogurt, honey, and vanilla until smooth. This helps the final mix come together fast and evenly.

Combine wet and dry. Pour the dry mixture into the bowl with the wet ingredients. Use a sturdy spatula or clean hands to mix until a thick dough forms. If it feels dry or crumbly, add milk 1 teaspoon at a time until it holds together when pressed.

Fold in extras. If using mini chocolate chips, fold them in now. They add texture and reinforce that cookies-and-cream vibe.

Chill briefly. Pop the bowl into the fridge for 10–15 minutes. Chilling firms the dough and makes rolling easier.

Roll into balls. Scoop about 1 tablespoon per ball (a small cookie scoop helps) and roll between your palms. Aim for 18–22 balls, depending on size.

Optional finish. Roll a few balls in extra Oreo crumbs for a bakery-style look, or lightly press a crumb topping onto the tops.

Set and serve. Place the balls on a parchment-lined tray and chill for another 15 minutes to set. Enjoy straight from the fridge or at room temperature.