2cupscandy coated chocolate sprinkles,see post for further details
Preheat oven to 350 degrees and prepare a baking sheet by lining it with a silicone liner or parchment paper. Set aside.
In a large bowl, use a handheld mixer to blend together the butter, brown sugar, white sugar, eggs and molasses. Beat until smooth.
Add the following ingredients in this order: flour, oats, cinnamon, baking soda, salt and cornstarch. Using the handheld mixer, set to low speed, mix together the dry ingredients slightly before beginning to blend the dry into the wet ingredients. Just mix until combined; don't over mix.
Stir in the chocolate chips and 1 cup of the candy coated chocolate.
Use a #20 cookie scoop, or portion the batter into 3 tablespoon mounds. Roll into balls and place onto the prepared baking sheet.
Gently flatten the ball of cookie batter to about 1/2 inch thick. Press a few of the remaining 1 cup of candy coated chocolate into the top of each un-baked cookie.
Bake for 15 minutes.
Remove from oven and allow to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to finish cooling.
These cookies are quite large, so please remember to leave room on your baking sheet for the cookies to expand while baking. I tend to use half sheet pan size cooking sheets, and will only bake 6 cookies at a time to avoid the risk of the cookies touching while baking.