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Preheat the oven to 350°
In either a bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the shortening, butter and brown sugar and sugar until light and fluffy.
Scrape the sides of the bowl and add the egg, corn syrup, molasses and vanilla. Mix until well combined.
Add in the flour, oats, salt, baking soda and baking powder. Mix until the dough forms.
Fold in the semisweet chocolate chunks and milk chocolate chunks.
Portion out the dough into ¼ cup portions. Roll the dough into a ball and arrange on a parchment or silicone baking mat lined cookie sheet. Place 6 cookies per tray. Place a few extra semisweet chocolate chunks on the top of the cookie dough prior to baking.
Bake at 350° for 11-13 minutes. Mine are always done right at the 12 minute mark.
Allow the cookies to cool on the pan for 10 minutes before moving to a cooling rack.
Serve Warm.