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1 In the bowl of a food processor, process 2 1/4 cups (360 g) of the oats until they are a mix of fine and coarsely ground pieces.
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2 In a large bowl, whisk together the flour, bread flour, salt, baking soda, baking powder, and cinnamon.
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3
Stir in the processed oats and the remaining 3/4 cup (120 g) whole oats.
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3 In the bowl of a standing mixer fitted with the paddle attachment, mix the shortening and butter on medium speed until blended (do not worry about eliminating all the lumps at this point).
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Add both sugars, the bourbon, vanilla, and molasses, and beat again until the mixture is well combined, about 1 minute.
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Add the cream, egg, and egg yolk, beating until the mixture looks light and fluffy.
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Turn the mixer to the lowest speed and slowly stream in the oat mixture.
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Scrape down the sides and bottom of the bowl and mix until just combined (you might need to use your hands to fully incorporate).
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9
Using a wooden spoon, fold in the chocolate chunks.
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10
Refrigerate the dough for at least 8 hours or overnight.
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(Making the cookie dough 2 days in advance lets the flavors develop fully, but it's not necessary.)
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4 Preheat the oven to 350F (175C).
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Line two baking sheets with parchment paper.
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5 Using a small ice-cream scoop with a release mechanism (or a small spoon and your hands), form balls from heaping tablespoons of dough and place them about 11/2 inches (4 cm) apart on the prepared baking sheet.
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15
Sprinkle the top of each cookie with a little fleur de sel.
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6 Place the sheet pan in the oven and bake, rotating the pans halfway through the baking time, until the edges of the cookies are golden brown or just start to darken, 11 to 13 minutes.
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7 Set the pan on a wire rack for 10 minutes to cool.
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Use a spatula to transfer the cookies to the rack to cool completely.
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HOW TO STORE
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These cookies can be stored in an airtight container for up to 3 days.
