I prefer using Scottish oats in my kitchen, I like the texture these steel-cut oats produce. This recipe can use your preferred variety of oats.
1/2 cup of softened butter
1/2 cup granulated sugar
3/4 packed dark brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon maple extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1 1/2 cup Scottish oats, or oats of preference
Cream the butter and sugars, then add the egg and extracts, mix to combine.
Add in the dry ingredients, except the oats, and combine well.
Once combined, fold in the oats till evenly mixed in. Cover and chill for at least one hour.
Preheat the oven to 375°F and grease a cookie sheet. Scoop the chilled dough and roll between your palms to form a ball. Place the ball on the cookie sheet and slightly flatten the dough with your hand. These cookies do spread a little bit, I recommend about an inch of space between the cookies.
Bake for 8-10 minutes or until the edges are just browned. Remove the cookies from the oven and let sit on the cookie sheet for 5 minutes before transferring to a wire rack to cool.
Once the cookies are cooled, chop dark chocolate of your choice and place it into a closed-tip piping bag or zip-top bag. Heat a mug of water in the microwave for 1-2 minutes, and carefully put the bag in the water to gently melt the chocolate.
Once melted, cut the tip of the bag and drizzle over the cookies. If desired sprinkle coarse salt over the chocolate.