• Pre-heat the oven to 300°F.

Mix the wet ingredients

• Cream the softened, the granulated and brown sugar together using your stand mixer or a hand mixer on medium speed.
• Change the mixer speed to low, and add one egg, and after that is incorporated, at the second. Add the vanilla and lemon juice. Blend for 30 seconds.

  Increase the speed to medium, and mix for 2 minutes or until the mixture is light and fluffy. Scrape down the bowl to ensure all ingredients are well mixed.

Mix the dry ingredients

• This step isn't clear from the original recipe, but will make it easier, and ensure you feel comfortable that all ingredients are evenly distributed.
• In a separate bowl, mix together the flour, oats, salt and baking soda until properly mixed.

Bring it together

• Set the mixing speed to low, and add the dry ingredients to the butter-sugar mixture.
• Mix for 45 seconds, and make sure not to over-mix.
• Remove the bowl from the mixture, and stir in the chips and walnuts.
• Using a scoop or a spoon, portion scoops of about 3 tablespoons on the lined baking sheet. Distance them 2 inches apart. Don't press down or flatten the scoops.
• Bake for 20 to 23 minutes, or until the edges are golden and the center is soft.
• Remove from the oven and cool on a baking sheet for about an hour.

Some tips and tricks

• You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
• This recipe calls for softened butter. Many claim (and I am one of them) that melted butter makes cookies taste better, so you could go that route. Or, go all the way and use beurre noisette or brown butter.
• Cool the cookies for at least 2 hours in the fridge.