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* I used a combination of dark and semi-sweet chocolate chips, but use what you prefer. Preheat oven to 350F. Line two baking sheets with parchment paper. Combine softened butter and both sugars in a large bowl. Beat until creamy. Beat in egg and vanilla extract; set aside. Sift the flour, salt, baking powder and baking soda into a small bowl. Gradually add this mixture to the butter mixture and beat continuously. Carefully fold in oats and chocolate chunks. Spoon tablespoonfuls (or use a 1 inch scoop) of dough, two inches apart, onto the baking sheets (these cookies will spread). Bake until lightly browned, about 10 minutes. Cool on pan for 2 minutes before transferring to a wire rack.
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse