Step 1

Preheat oven to 300F Line a baking sheet (s) with parchment paper

Step 2

Cream the soft butter, and both sugars in a stand mixer for 2 minutes until light and fluffy, Scrape down the sides of the bowl as necessary. You can use electric hand beaters if you like.

Step 3

Beat in the eggs, vanilla, and lemon juice. Beat for 2 minutes, scraping down the bowl as needed.

Step 4

Lower the speed and blend in the flour, oats, baking soda, cinnamon and salt.

Step 5

Fold in the chocolate chips and walnuts, making sure to get them evenly distributed.

Step 6

Use an ice cream scoop to scoop out the dough (3 tablepoon amounts) and place 2 inches apart on your lined cookie sheets. I flatten the balls slightly. Bake for 20-23 minutes until starting to turn golden. I found that 20 minutes worked for me.

Step 7

Let the cookies cool on the baking sheets for 15 minutes, then transfer to a cooling rack.