Preheat oven to 300 degrees, line two cookie sheets with parchment paper or a silpat . Set aside.

In a large mixing bowl, cream together butter and sugars until creamy. About 1 ½ to 2 minutes. You can use a stand mixer or hand held mixer.

Add eggs one at a time. Then add in vanilla and lemon juice. Continue to mix on low to medium speed until fluffy. This should take another 1 ½ to 2 minutes.

In a separate bowl combine the dry ingredients with a whisk. Slowly add into the batter and mix on a low speed. Mix until all is incorporated. You many need to stop and scrape down sides with a rubber spatula. Mix again just for a few seconds.

Take the spatula and dig down to incorporate any dry ingredients into wet. Try not to over mix.

Stir in chips and nuts by had with a sturdy rubber spatula.

Scoop out large mounds of batter onto prepared cookie sheet.

Easy to use an ice cream scoop or large cookie scoop. You can also use a ⅓ cup measuring cup.

Place 2 inches apart on each cookie sheet.

Place in oven and after 5 minutes, swap the sheets for even baking.

Bake for about 11 to 14 minutes or until edges of cookies are lightly golden brown and tops are slightly golden.

The middle should still be soft. Try not to over bake.

When finished, place cookie sheets on wire racks for about 20 minutes. Then, slide cookies onto the racks.

You can eat while still warm or let cool completely. Enjoy the deliciousness!