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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.
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Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer.
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Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well.
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Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.
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For the best results, chill the dough overnight in the refrigerator before baking the cookies.
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Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart.
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Bake in a 350 F oven for 16-18 minutes or until cookies are light brown and soft in the middle.
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Store in a sealed container when cool to keep soft.
