1. Preheat your oven to 200°C (400°F).

2. In a large mixing bowl, cream together the softened butter, granulated sugar, and light corn syrup until smooth.

3. In a separate bowl, whisk the flour and baking powder together. Gradually add these dry ingredients to the butter mixture and mix until well combined.

4. Stir in the rolled oats, making sure they're evenly distributed throughout the dough.

5. Drop rounded tablespoonfuls of the dough onto a baking sheet lined with parchment paper, leaving about 5 cm (2 inches) of space between each cookie.

6. Bake for 7-9 minutes, or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheet.

7. Once the cookies have cooled, melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

8. Dip the top of each cookie into the melted chocolate and place on a piece of parchment paper to set.

9. Let the cookies set at room temperature for about 30 minutes, then serve and enjoy.