Step 1

Line a large baking try with parchment paper and set aside.

Step 2

In a large bowl cream together butter, brown sugar and white sugar.

Step 3

Mix in salt, eggs, vanilla and lemon juice until creamy. Set aside.

Step 4

In a large bowl, whisk together flour, baking soda, baking powder and oats.

Step 5

Gradually add dry ingredients into wet ingredients until a dough has formed.

Step 6

Fold in chocolate chips.

Step 7

Using an ice cream scoop (1/4 cup worth) scoop out the dough and place onto the prepared cookie sheet

Step 8

Flatten each ball of dough slightly and shape into small puck.

Step 9

Freeze for about 1 hour or until dough is frozen.

Step 10

Preheat oven to 325 F.

Step 11

Remove a few cookies from the tray so that cookies are 3 inches apart.

Step 12

Bake for 18-20 minutes. The center of cookies will appear slightly underdone when removed form oven but will continue cooking as they cool.

Step 13

Let cookies sit on hot pan for about 2-3 minute before removing to a cooling rack to finished cooling. (I usually let them cool completely on the pan)

Step 14

Once cooled store in airtight container. Texture gets ever better a few hours later!