In a food processor, pulse the oats to create a coarse flour. Aim to keep some of the texture and not to puree until its completely smooth. (I counted 25 super short pulses.) Remove from processor.

Add the butter and sugar to the food processor and pulse until combined.

Add the vanilla and egg to the mix, and pulse to combine again.

Put the oats, flour, salt, and nutmeg in the processor and pulse to combine. Scrape down the sides as necessary.

Dust your counter surface with a handful of oats and a few sprinkles of sugar. This will give you a bit of an oat/sugar crust. Place the dough on the surface and roll it into a uniform log with your hands.

Roll the log in wax paper or plastic wrap and chill in the fridge for at least an hour.

Preheat the oven to 350 and spray a baking sheet with cooking spray.

Cut the log into 20 slices and spread them onto the baking sheet.

Bake until the edges begin to brown, 14-16 minutes.

Allow the cookies to fully cool on a wire rack.

Warm the dark chocolate in either the microwave or via stovetop. Use a spoon to drizzle the chocolate evenly onto the cookies. Allow them to cool again before eating.