Step 1

See "Notes" section below for high altitude adjustments!

Step 2

Preheat oven to 300°F and line multiple cookie sheets with parchment paper. Set aside.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld mixer in a large bowl, cream the butter, sugar and brown sugar on medium speed until fluffy (about 2 minutes).

Step 4

Add the eggs, vanilla and lemon juice. Blend with the mixer on low speed for 30 seconds, then increase to medium speed and beat until light and fluffy (about 2 minutes).

Step 5

With the mixer on low speed, add the flour, oats, baking soda, salt and cinnamon. Blend for about 45 seconds until just combined, but do not overmix.

Step 6

Stir in the chocolate chips and nuts.

Step 7

Using a large ice cream scoop or a large spoon, create dough balls that are about 3 tablespoons of dough. Place on a baking sheet lined with parchment paper about 2 inches apart.

Step 8

Bake cookies for 20 -23 minutes, or until the edges are golden and the centers are still soft.

Step 9

Remove from oven and cool on baking sheet for about 1 hour. Enjoy!