Chocolate covered Oat hobnobs

I first discovered Hobnob cookies (biscuits) while visiting my brother and sis-in-law in England.  Every summer that I visited, I came home with several packages in my suitcase.   I love these crunchy cookies.   One year, a Fiesta Supermarket opened up in Houston, where I was living.  Lo and behold, they had an International Food Aisle and there, smack dab in the British section were HOBNOBS!!  I had to restrain myself every time I went into the store.  My husband became a huge fan, as well.   Here's the recipe ; it's almost as good as the real deal.
Picture
Ingredients
9 tablespoons butter
1/2 cup brown sugar
2 tsp honey
2/3 cup old-fashioned (not instant) oats
1/4 tsp ground cinnamon
2/3 cup wholewheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt (omit if using salted butter)
For topping:
​2/3 cup semisweet, milk, or dark chocolate chips 
2 more tablespoons butter for chocolate topping
Steps 
  1. Preheat the oven to 350° F.  Either grease or line cookie sheets with parchment paper
  2. Cream together:  9 tablespoons of butter and brown sugar until fluffy.
  3. Add in and mix on low:  oats, flour, cinnamon, baking soda, baking powder, and salt.
  4. Cover bowl with a clean dish towel or plastic wrap and refrigerate dough for at least 30 minutes.
  5. Scoop dough out with a tablespoon (not heaping) and roll it into about 20 or so equal-sized balls with clean hands.  Put balls on cookie sheet and flatten with the greased bottom of a glass. They should be about 2 inches across.   
  6. Bake at 350° F for 10-12 minutes, until they are golden brown.  Don't burn!  Cool on cookie sheet for about 5 minutes or so, then transfer to a wire rack to completely cool.
  7. Melt the chocolate chips and 2 tablespoons of butter in the microwave, stirring every 30 seconds.  Or - in a pan on stovetop with heat on low. 
  8. Brush or spoon melted chocolate mixture on the top of cooled cookies. 
  9. Cool completely before serving, if you can wait that long!