1. Combine sugars, oils and water in the bowl of a stand mixer and whisk on medium until sugar is almost fully dissolved, 5-7 mins. (If you rub the mixture between your fingers just a few granules should remain.) Add vanilla and mix to combine. (Alternatively use a large bowl and a hand mixer or a lot of elbow grease!)
2. Meanwhile, whisk together flours, baking powder, baking soda and salt in another bowl. Add chocolate chips to dry ingredients and stir to combine.
3. When liquids are mixed, dump in dry ingredients all at once and mix (with paddle attachment or wooden spoon) until just combined. Dough will be almost a batter consistency.
4. Refrigerate dough until set, at least 12 hours or up to several days.
5. When ready to bake: preheat oven to 350F. Just before baking, portion chilled dough into approx. 1.5 T scoops (this scoop gives me exactly 30 cookies every time!), sprinkle with salt (I omit this for the kiddo’s cookies), and bake for 15-18 mins or until edges just begin to brown. Serve warm and gooey or remove to a cooling rack to cool completely. Enjoy!

NOTES

1. The chilling time for the dough is critical to ensure the cookies hold their shape. (Not necessarily a bad thing as I’ve kept the dough in the fridge for up to 5 days, baking fresh cookies off as desired!) If working in batches, refrigerate any remaining dough until just before baking.
2. Also, the oat flour adds just a bit more dimension to these guys, but they can absolutely be made with a full 2 cups of AP flour if oat flour doesn’t happen to be on hand in your kitchen.