In a large bowl, cream together the butter, brown sugar and white sugar for about 2 minutes until light in color and mixed well.
Add in the vanilla and milk and stir to combine.
Add in the salt and Heat Treated Flour and mix until all combined. (Add a little more flour if mixture is too wet, or a little more milk if its crumbly)
Dump in the mini chocolate chips and fold them into the dough.
Roll the cookie dough into tablespoon to 1.5 tablespoon sized balls (about 30-35 balls). Place on a cookie sheet lined with parchment paper and place in the fridge for 20 minutes.
Melt white chocolate in the microwave in 30 second increments, stirring after each, till smooth.
Dip treat sticks about 1/4 inch into the white chocolate then push them into the top of one of the cookie pops.
Add them back into the fridge if the dough is still soft, for another 15 minutes. (Re melt white chocolate if it hardens if you do this)
Hold the treat stick and dip the cookie dough ball into the white chocolate and twist around to completely cover. Drain off extra chocolate.
Cover the tops with Halloween sprinkles.
Place the sticks into styrofoam to allow the chocolate to completely harden, and to let the pops keep their shape.
Before adding sprinkles drizzle the top of some of the pops with orange and black candy melts (melted according to package directions)