- 1 ¼ cups flour (or gluten free flour with pinch of xanthan gum)
- generous ½ teaspoon baking soda
- 10 tablespoons unsalted butter
- scant ½ cup toasted oats (Bob's Red Mill for gluten-free oats)
- heaping ½ cup white sugar
- packed ¼ cup brown sugar
- 2 ½ tablespoons light corn syrup
- 2 tablespoons cream
- pinch salt
- splash of vanilla
- 1 bag of Scharffenberger semi-sweet or bittersweet chocolate chunks or 7 ounces of chocolate chunked with a knife
- Preheat oven to 300 degrees. Line three baking sheets with foil.
- Mix flour, salt and baking soda together in a small bowl. Set aside.
- Melt butter in microwave and let cool slightly. In a large bowl mix toasted oats and melted butter. Stir in sugar, corn syrup, cream, vanilla and mix well. Stir in the flour mixture until incorporated. Make sure the dough is room temperature or cooler before adding the chocolate chunks, or they will melt.
- Use a ¼ cup scoop and no more than 5 to a cookie sheet. They spread. Using a piece of plastic wrap over the dough, flatten the cookies to about 3 inches wide.
- Bake about 18-20 minutes until lightly brown but not shiny. Rotate the sheets halfway. Slide the foil carefully onto cooling racks without touching the cookies. Peel the cookies from the foil only when cooled completely.