Preheat oven to 350 degrees Fahrenheit and prepare cookie sheets by lining them with nonstick baking mats or lightly spraying them with cooking spray.

In the bowl of an electric mixer, add softened butter, brown sugar, eggs, and vanilla extract. Add Karo® Corn Syrup. Cream together until batter lightens in color, scraping down the sides in between.

In a separate bowl, stir together flour, old-fashioned oats, baking soda, and salt.

Add the flour mixture to the wet mixture and mix just until incorporated. Stir in fresh raspberries and chocolate chunks by hand. Scoop 1 1/2" dough balls (do your best to keep them as rounded as possible) and drop cookies onto the cookie sheets at least 2" apart (8 per sheet).

Bake for approximately 8-10 minutes, or just until set. Be careful not to over bake! Let them cool on a cookie sheets for a few minutes, then carefully remove them to a cooling rack to cool completely. Store in an airtight container.