Instructions

1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silpat liners.
2. In a food processor or blender, pulse the oats until finely blended. Add the flour, baking soda, baking powder, salt and cinnamon and pulse a few times until evenly combined.
3. In a large mixing bowl using a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes. Add the eggs, lemon juice, and vanilla, and mix until creamy and light in color, 3-4 minutes.
4. Stir in the dry ingredients and mix until it starts to come together but there are still a lot of dry spots. Add the chocolate chips (and pecans, if using) and mix until just combined and no dry streaks remain.
5. Portion the dough into 1 1/2-tablespoon (or so) size mounds (I use my #40 cookie scoop), lining them up on a parchment-lined baking sheet and refrigerate for at least an hour or up to two days. If you are rolling your eyes about refrigerating, I get it and so I will say you CAN bake them right away but they will be a little thinner and the flavor won't be quite as good (but I do it all the time, let's be honest).
6. Before baking, I like to roll them in my hands quickly to form uniform balls. Place a couple inches apart on the baking sheets.
7. Bake for 11-12 minutes, until the edges are set but the cookies are still soft in the center. Remove to a wire rack to cool completely.