Preheat the oven to 350 degrees F. If you are making the dough ahead of time and chilling it, skip this step (recommended).
In a medium size bowl, mix together flour, baking soda, baking powder and salt.
With an electric mixer, beat softened butter, Crisco, granulated sugar, and brown sugar. Beat in the golden syrup and molasses. With mixer on low, add the eggs at a time, beat until well blended. Beat in the vanilla.
By hand, or if using a stand mixer use the paddle on low, stir in the flour mixture, followed by the oats and chocolate.
Using a large cookie scoop or just a big spoon, scoop or spoon up about 16 large rounds of dough. They should weigh around 78 grams each. Arrange them on a dinner plate, then cover and chill. Bake one or two rounds (or bake them all) immediately.
Bake in a convection oven at 350 for 12-15 minutes or until cookies start to appear lightly browned and cracked. Alternatively, bake in a Ninja Foodi air fryer at 300 for 16 minutes. You can also bake in a Cuisinart Air Fryer Toaster Oven using 250 degrees F and 20 minutes. Let cool on baking sheets for 5 minutes; remove to wire racks to cool completely. And finally, baking in a regular oven is fine too. All ovens vary, so try baking at 350 degrees F. for about 15 to 18 minutes and adjust heat if that doesn't work.