Preheat oven to 350° F.

Grind rolled oats in a food processor or blender until fine, to make ½ cup ground oats. Combine the ground oats with flour. Set aside.

In a mixing bowl, beat butter and sugars un till light and creamy. Add salt, baking soda, cinnamon, vanilla extract and lemon juice, and beat until creamy. Add eggs; beat until light. Stir in oat and flour mixture; blend well. Stir in chocolate chunks/chips and nuts; mix until all ingredients are well incorporated. Use a 1½-ounce scoop to measure the dough. Place scoops onto parchment lined baking sheet about 2 inches apart. Press dough flat with wet hands. Bake for 13 to 15 minutes, or until cookies are golden brown. Remove from oven and let stand on cookie sheet for 5 minutes. Remove from cookie sheet and let cool completely on wire racks. Yield: 24 cookies.

Note: For smaller cookies, use ¾-ounce scoop. Cook for 10 to 12 minutes, or until cookies are golden brown. Yield: 48 cookies.

Variation: Try different mixtures of chips, e.g., peanut butter chips, butterscotch chips.

*If using salted butter, add only ½ teaspoon salt.