Prepare a large cookie sheet with parchment paper and set aside.
Add the green melting wafers to a large bowl. Next, place that bowl over a stovetop pot containing 3-4 inches of water. Bring water to a boil, creating a double boiler.
Stir the wafers frequently using a rubber spatula as the chocolate melts. Continue to stir until the chocolate is smooth, silky, and fully melted. When done, remove from heat. Repeat with the yellow melting wafers, or gently melt them in the microwave.
Using two forks or dipping tools, dip each Oreo into the green melted candy coating, covering it completely.
Place each chocolate-covered Oreo on parchment paper and immediately decorate half of each cookie with sprinkles. I like to use any small object that covers half of the cookie, so I don't get sprinkles everywhere.
Add the yellow melted candy to a small pipping bag, and pipe the 50-yard line by placing the number 5 on the left side of the center line and the number 0 on the right side of the center line, with yellow lines in between.
Repeat this process for all the football cookies.
Place in the refrigerator and allow to cool and harden for an additional 20 minutes before serving.
Notes
Store these chocolate-covered Oreos in an airtight container for up to 2-3 weeks at room temperature or in the fridge. If you store them in the fridge, add a paper towel to the container to absorb any moisture as condensation will happen.