(Thank you Susan Powell)
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
2 eggs
1 1/2 tsp. vanilla
1/2 tsp. lemon juice
1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
3 cups semi-sweet, chocolate chips
1 1/2 cups chopped walnuts
Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.
Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and mix until just blended. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.
NOTE: For the best results, chill the dough overnight in the refrigerator before baking the cookies.
Spoon rounded 1/4 cup portions onto an ungreased or parchment lined cookie sheet. Place the scoops about 2 inches apart. (You will probably only fit 4-6 cookies per sheet at this size) Bake in a 350°F oven for 16-18 minutes or until cookies are light brown around the edges and soft in the middle. Store in a sealed container when cool to keep soft.