Oatmeal Pecan Lace Cookies w/ Chocolate

My aunt and uncle sent their favorite "personal cookie baker" a few cookie books for Christmas. This is one of the recipes, with a little chocolate added for good measure. Chocolate makes everything better!

This recipe is dairy-free, gluten-free, and it tastes good!

Ingredients
1-1/4 cups uncooked quick oats
1/2 cup brown sugar
1 tsp baking powder
1/2 finely chopped pecans
1/3 cup dairy-free butter, melted
1 egg, beaten
1/2 tsp vanilla (I prefer Mexican vanilla)
Dark chocolate melted

Directions
Preheat oven to 350 degrees F.

Mix oats, sugar, baking powder and pecans together in a large bowl. Add butter, egg and vanilla to oatmeal mixture and mix well.

Drop teaspoonfuls of batter onto parchment paper-lined cookies sheets. Leave at least 2 inches between each cookie because cookies will spread while baking.

Bake 8-12 minutes until the edges turn golden. Let cookies rest on cookie sheet for a couple minutes before placing on a wire rack to cool. I turned the cookies upside down on the rack, so as they cooled I could carefully peel the parchment paper off of the bottom of the cookies.

Melt dark chocolate in a double boiler over medium-low heat. Drizzle across the top of cookies and let set. Cookies will remain soft, particularly if you put them in an air-tight container.