Preheat oven to 180 degrees C. Crush the oats to a fine powder in a blender then mix in a large bowl with the wholemeal flour, baking powder, brown sugar and salt.
Add the butter and mix until crumbly. Add the milk and mix to form a smooth dough. Wrap in cling film and keep it in fridge to firm up for about 15 minutes.
Remove your dough from the fridge and roll out to around 3mm thickness. It will be very crumbly so you’ll need to be very careful when rolling.
Cut out circles of about 6 cm diameter – I used a water glass to stamp out the shapes. Decorate with a pattern of your choice then bake in the middle of your oven for about 15 minutes.
When lightly golden but not too brown, remove from the oven and leave to cool on a wire rack.
Melt dark chocolate and white chocolate seperately for 30 seconds each in microwave .
dip the front side of cookies in melted dark chocolate until it is coated evenly overall.
Apply the desired pattern on the cookie while it is still gooey . you wont get the desired pattern if it is applied once it is dry .
Keep it in fridge for about 10 minutes. Serve it with Tea or coffee .