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Preheat the oven to 350°f /180°c. Grease and line a 9” (23cm) baking pan with parchment paper, extending the paper over the edges of the pan to form a sling for removing the cookie bars after baking. If desired, use binder clips to clip down the parchment paper (if they are metal, they can stay on while the cookie bars are in the oven).
In a medium bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until combined. Add the egg, and whisk well until the mixture has thickened slightly and is lighter in colour.
Add the oats, flour, malted milk powder, ground linseed, salt, and baking powder. Mix with a spatula until slightly combined, then add the chocolate and continue to mix until fully incorporated.
Transfer the cookie mixture to the prepared baking pan, and smooth down using a spatula. Add additional chocolate if desired.
Bake the cookie bars for 25 to 27 minutes, until they are set and lightly golden around the edges.
Leave to cool in the pan, then remove from the pan using the parchment paper sling. Slice into bars using a sharp knife.
Store in an airtight container at room temperature for up to a week, or in the freezer for up to 3 months.