Line a baking sheet with parchment paper so the cookies don’t stick. The paper should lie flat.

Add the butter, sugar, and chocolate to a saucepan. Heat on low and stir until everything melts into a smooth, glossy mixture.

Remove the pan from the heat once the chocolate looks fully melted and shiny. The mixture should be thick but pourable.

Stir in the rolled oats until all the oats are coated. The mixture should look chunky and hold together.

Scoop spoonfuls onto the parchment paper. Gently press each one to shape it into a thick cookie.

Let the cookies sit at room temperature until firm. They should feel set on the outside but still soft when pressed.