Preheat oven to 350 degrees.

In a mixing bowl, combine butter, sugar, vanilla, and orange zest/extract and cream on high with a hand mixer for about 2 minutes.

Add the salt and flour and mix with a spoon until combined.

Add milk and mix with a spoon until combined.

Stir in the oatmeal. Let mixture rest for a couple of minutes before scooping. It will be creamy and a little sticky.

Line your cookie sheets with a silicone mat or parchment paper. (Alternatively, I used a non-stick baking sheet with a spray of oil and that worked fine.)

Drop dough by the teaspoonful (yes, you heard me, TEASPOON - very small) onto prepared cookie sheets. If you are going this size you can fit about 8 per sheet. If going a little bigger, go 6 per sheet so they won't combine.

Bake for 7 to 8 minutes, watching closely (they can overcook quickly if you're not paying attention). They will start to turn dark brown around the edges. Rotate halfway through, if desired, to promote even baking.

Let cookies cool about 4 minutes before you try to remove them from the cookie sheet as they need to harden to stay together well.

Carefully remove cookies and place on waxed paper.

Get two microwave-safe bowls or small saucepans.

Heat the white and dark/milk chocolate in the respective bowls. Add 1/2 teaspoon neutral oil to each for easier decorating. If microwaving, follow instructions on bag (usually 15-30 second increments at 50% power). If stove top, warm over low heat.

Dip a fork in chocolate and then lightly streak chocolate over cookies.

(If you'd like you can sprinkle/grate additional orange zest over cookies).

Let stand until chocolate is set.

Enjoy!