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 blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.
For the best results, chill the dough overnight in the refrigerator before baking the cookies.
Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.
My first batch was a little over done. I baked for about 17 minutes. Since the dough is a little dark, it can be hard to see when they are "light brown" as stated in the preperation. May want to err on the side of a little undercooked to be nice and chewy when they are cooled. You can mix up the ingredients and keep in the fridge and bake as many as you need at the moment. The dough will not keep forever, but should easily last all week.
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|Serving Size: 1 Serving (112g)
|Recipe Makes: 20 Servings
|Calories from Fat: 229 (51%)
|Amt Per Serving
|Total Fat 25.4g
|Saturated Fat 11.7g
|Monounsaturated Fat 6.7g
|Polyunsanturated Fat 5.2g
|Total Carbohydrate 52.7g
|Dietary Fiber 3g
|Sugars, other 49.7g
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Calories per serving: 448
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