1/2 cup rolled oats, regular or quick
2-1/4 cups all-purpose flour
1-1/2 tsps baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 cup (2 sticks) butter, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 tsps vanilla extract
1 tsp lemon juice
3 cup semisweet chocolate chips
1-1/2 cups chopped walnuts (can substitute chopped dates or raisins)
Preheat oven to 350º
Cover 2 baking sheets with parchment paper. Place rolled oats in blender or food processor and process until finely ground. Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.
In another bowl, cream butter, sugars, vanilla and lemon juice using electric mixer. Add eggs and beat until fluffy.
Stir the flour mixture into egg mixture, blending well. Add the chocolate chips and nuts to the dough and mix well. Using 1/4 cup of dough for each cookie, scoop round balls with ice-cream scoop and place 2-1/2 inches apart on prepared baking sheets.
Bake until cookies are lightly browned, 16-18 minutes. Transfer to a wire rack to cool completely. Store in a sealed container to keep them soft and chewy.