Pre-heat the oven 350 degrees.

In an electric mixer with an attached paddle, add the brown and granulated sugars, butter, vanilla and lemon juice. Turn on the mixer to low speed, and mix until the ingredients start to combine – up to 1 minute. Increase speed to medium high and continue to mix for about 4 more minutes until the mixture is light and creamy.

Add the eggs and egg yolk. Mix on low speed to combine – up to 1 minute. Increase speed to medium high and continue to mix until light and fluffy – about 4 to 5 minutes.

Note: Scrape the sides of the bowl as needed using a spatula.

In a bowl, combine the flour, oats, baking soda, salt and cinnamon.

In another bowl combine the chocolate chips and nuts.

Line 2 half sheet baking sheet pans with parchment paper.

Add the flour mixture to the creamy mixture. Use low speed to combine – up to one minute.

Add the chocolate chips and nuts. Use low speed to combine – about one minute.

Note: Use the spatula to scrape down the sides of the bowl if needed.

Use an ice cream scoop and scoop the dough onto the lined baking sheet – space evenly – 12 cookies per sheet pan. Place one pan on the bottom rack and the other on the middle rack. Bake for 17 to 18 minutes until the cookies are lightly brown. Remove the pans from the oven and allow the cookies to cool in the pan for about ten minutes. Tranfer the cookies from the pan onto a cooling rack and allow to cool completely.

Note: The cookies will be soft to the touch when it comes out of the oven. Do not over bake. And removing the cookies from the baking sheet without the initial cooling stage in the pan will cause them to break.