Below is the recipe, from a recent favorite cookbook, the sprouted kitchen's.
Chocolate-drizzled oatmeal shortbread (adapted from sprouted kitchen cookbook)
1 1/2 cups old-fashioned rolled oats
1/2 cup unsalted butter, at room temperature
1/2 cup turbinado sugar
2 teaspoons pure vanilla extract
3/4 cup all purpose flour
1/4 teaspoon sea salt
1/2 teaspoon freshly grated nutmeg
2 1/2 ounces dark chocolate (60% to 72% cacao) chopped
flaked sea salt, for garnish (optional)
In a food processor, pulse the oats to create a coarse flour.You want a bit of texture to remain, set aside.
In the food processor or using a bowl and wooden spoon, cream the butter and sugar together. Add the vanilla and egg and mix again. Add the oat flour, all-purpose flour, salt and nutmeg and pulse a few times to combine, scraping down the sides. The dough will be fairy tacky.
Using your hands, roll the dough into a uniform log about 3 inches in diameter. Roll the log up in plastic wrap or parchment paper and chill in the fridge for at least 1 hour.
Preheat the oven to 350F and line a baking sheet with parchment paper.
Working quickly, slice the log into 1/2 inch coins and spread them on the baking sheet 2 inches apart. Bake until the edges just begin to brown, 14 to 16 minutes. Transfer the cookies to a wire rack.
Melt the chocolate. Arrange the parchment paper you used for cooking the cookies under the wire rack for easy clean up and drizzle the melted chocolate on the tops of the cookies in a zig zag motion.
(You can either do it by using a pastry bag or a small spoon, next time I'll use the spoon) Sprinkle a bit of flaked salt on the top of each cookie if you want, I passed that one. The chocolate will firm up in about 15 to 20 minutes. Store the cookies in an airtight container for up to 1 week if you prefer, or leave them in plain view for less..