Heat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicon baking mat. Set aside.

In a small bowl, whisk together the oats and flour. Set bowl aside.

Heat the sugar, cream, corn syrup, and butter in a 1-quart saucepan over medium heat, stirring frequently until butter has melted and the mixture comes to a gentle boil.

Reduce heat to low and cook, stirring occasionally for 1 minute.

Remove from heat and stir in the vanilla.

Stir in the oats and flour.

Let the batter rest for 10 minutes.

Using a medium cookie scoop which holds approximately 1.5 tablespoons of dough, drop the cookie batter onto the prepared cookie sheet, leaving at least 2 inches between each cookie to allow them to spread.

Bake for 6-8 minutes, watching closely to prevent the cookies from over baking. Cookies should be a light brown color.

Allow the cookies to cool on the cookie sheet for 1 minute, then remove them very carefully with a spatula and place them on a baking rack to cool completely.