* Use the best quality chocolate you can, it makes a difference.
Preheat oven to 350 F. Melt butter in small pan or microwaveable bowl
and add rolled oats; stir until all oats are coated with butter. Set
aside. Beat egg until foamy. Add sugar and beat until light. Add
baking powder and flour to the egg mixture. Then mix in the
oatmeal/butter mixture. Stir in the orange zest.
Grease and flour a cookie sheet. Drop batter, 1/2 tb at a time, about
3" apart on cookie sheets (these do spread as they cook). Bake 8 to
12 minutes, watching carefully. Baking time will depend a lot on
individual ovens. Once they start to caramelize, it goes quickly, so
remove from oven when cookies are golden. Allow to cool about
1 minute then remove from cookie sheet onto cooling racks.
When cookies are cool: Melt chocolate square in double boner, or nuke
on Low in microwave until melted, stirring frequently, making sure
not to let chocolate burn. Allowing chocolate to drip off the tip of
a table knife, drizzle cookies lightly with chocolate. Store in
airtight tins.
