Place oats in a food processor or blender, and process until semi-fine. Combine with flour, baking soda, salt, and cinnamon in a mixing bowl, then set aside.

Beat together butter, sugars, vanilla extract, and lemon juice until light and fluffy, about 3 minutes. Add eggs one at a time and beat until combined.

Add dry ingredients to wet ingredients and mix well (do not overmix). Stir in chocolate chips and mix until just combined.

Refrigerate cookie dough for 4 to 6 hours or overnight.

To bake, preheat oven to 350F. Drop cookie dough (about 2 tablespoons) onto baking sheets lined with parchment paper, and bake for 12-14 minutes, or until golden brown around the edges.

Remove from oven and let cookies cool for 5 minutes on baking sheets before transferring to a cooling rack to cool completely.