Preheat the oven to 350o degrees Fahrenheit. Line baking sheets with parchment paper or nonstick baking mats.

In a medium bowl, whisk together the flour, oats, baking powder, baking soda and salt.

Cream the sugars, shortening, butter, honey, and vanilla in the bowl of a stand mixer. Although the mixture will be grainy, the butter should be evenly distributed.

Mix in the eggs thoroughly.

Mix in the dry ingredients until combined, scraping down the sides of the bowl as necessary.

Incorporate all of the semi-sweet and milk chocolate chips, followed by half of the chocolate chunks.

Scoop out the cookie dough with a 2 inch scoop "cookie scoop. I like to make each cookie dough ball about 70 grams (1/4 cup), which yields a nice size cookie like the ones at the restaurant.

3 dough balls should be placed "On the prepared sheets, space them apart. Top the dough balls with a few of the remaining 12 cup chocolate chunks.

Bake for 11-13 minutes or until the cookies are set. If the cookies are less than 70 grams, bake them for less time.

Allow the cookies to cool for 3 minutes on the baking sheet before transferring to a wire rack to cool completely.

Keep at room temperature in an airtight container.