½ cup gluten-free rolled oats, regular or quick-cooking
2 ¼ cups Premium Gold® Gluten Free Flour
1 ½ tsp. baking soda
½ tsp. salt
¼ tsp. cinnamon
1 cup (2 sticks) butter, softened
¾ cup firmly packed brown sugar
¾ cup granulated sugar
2 tsp. vanilla extract
1 tsp. lemon juice
2 eggs
3 cups gluten free semisweet chocolate chips
1 ½ cup chopped walnuts (optional)
2 Tbsp. milk of choice, as needed to thin the batter if too thick

Directions:
Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper.Place oats in blender or food processor and process until finely ground.
In medium bowl, mix together ground oats, flour, baking soda, salt and cinnamon.In large bowl, cream together butter, sugars, vanilla and lemon juice with electric mixer until light and fluffy. Add eggs and beat until well blended. Gradually add the flour mixture into egg mixture and mix well.
Stir in chocolate chips and nuts.

Using ¼ cup dough for each cookie, scoop round balls with an ice cream scoop and place 2 ½ inches apart on prepared cookie sheets.

Bake cookies 16-18 minutes, until just lightly browned. Transfer to a wire rack to cool completely.
To keep the cookies soft and chewy, store in a sealed container.