1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
2. In a food processor, pulse the rolled oats until they are finely ground. Set aside.
3. In a medium bowl, whisk together the ground oats, flour, baking soda, baking powder, salt, and cinnamon.
4. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
5. Beat in the vanilla extract and lemon juice, followed by the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
6. Gradually mix in the dry ingredients until just combined.
7. Fold in the chocolate chips and walnuts, if using, until evenly distributed.
8. Scoop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
10. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Variations & Tips
For a different twist, you can vary the types of chocolate used by mixing semi-sweet with dark chocolate or white chocolate chips. If nuts aren’t your thing, leave them out or substitute with dried fruit like cranberries or raisins. For a deeper flavor, you can toast the nuts before adding them to the dough. Also, try adding a sprinkle of sea salt on top before baking for a sweet and salty contrast.
