1/4cupchocolate chips, your choice of white, semi-sweet, or dark
In a medium bowl, mix together until well combined the oats, flour, baking powder, and salt. Set aside.
Cream together the butter and sugar until fluffy, about 2 minutes. Mix in the egg and vanilla until incorporated then stir in the flour mixture just until combined.
Cover dough and refrigerate for a minimum of 1 hour.
Preheat the oven to 325 degrees (F). Line baking sheets with parchment paper.
Form the dough into 2-teaspoon-sized balls (about 24 cookies) and place 4 inches apart on the prepared baking sheets.
Bake 1 sheet at a time for 14 to 15 minutes. The cookies should be golden, and centers should appear set.
Allow the cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack and cool completely.
If desired, drizzle with melted chocolate. Allow chocolate to set before storing in an airtight container with parchment paper separating the layers. Consume within 3 days or freeze up to 3 months.
To melt the chocolate, place the chips into a microwave-safe bowl and heat for 30 seconds at 50% power. Stir. Repeat for 20-second increments, stirring well after each heat cycle until the chips are smooth. Place in a pastry bag or disposable ziplock bag and snip a corner to release the drizzle over the cooled cookies.