1

Preheat oven to 350° F. Cover 2 baking sheets with parchment paper.

2

Place rolled oats in blender or food processor and process until finely ground. Combine ground oats, flour, baking soda, salt and cinnamon in mixing bowl.

3

In another bowl, cream butter, sugars, vanilla, vanilla bean seeds and lemon juice together using an electric mixer. Add eggs and beat until fluffy.

4

Stir the flour mixture into the egg mixture, blending well. Add chips and nuts (if desired) to the dough and mix well. Using ¼ cup of dough for each cookie, scoop round balls with an ice cream scoop and place 2½" apart on prepared baking sheets.

5

Bake until cookies are lightly browned, 16-18 minutes. Transfer to wire rack to cool completely. Store in a sealed container to keep them soft and chewy.