Add the oats to a food processor or high powered blender and pulse a few times to break them down*. You want to have a variety of sizes, but you do not want all the oats to turn to flour.

In a medium bowl, whisk together the pulsed oats, flour, baking soda, baking powder, cornstarch, salt, ginger, cinnamon, nutmeg, cloves and allspice.

In the bowl of a stand mixer, or using a large bowl and hand-held mixer, beat the butter for 2-3 minutes.

Add the granulated and brown sugars and beat until light and fluffy, about 5 minutes. Make sure to scrape down the sides of the bowl a few times as you go.

Add vanilla, eggs and molasses and beat on medium-high until well incorporated, about 1 minute.

Add the dry ingredients into the wet ingredients and pulse the mixer until it has just barely combined.

Mix in the chocolate chips on low speed or by hand.

Cover the bowl in plastic and place in the fridge to chill for at least 1 hr.*

Preheat oven to 350°F

Line baking sheets with parchment and set aside.

Scoop the cookie dough, using a 1.5 Tbsp scoop, and place on the baking sheet.

Bake for about 12 minutes. The cookies will still look slightly under-baked and soft in the center.

Let cool on the baking sheet for 5 minutes before transferring to a cooking rack to cook completely.

Store in an airtight container on the counter for 3-4 days. To freeze, place in a zip too bag or other airtight container. Freeze for up to 3-months.