1 c. butter, softened
1 1/2 c. solid vegetable shortening
1 1/3 c. granulated sugar
1 c. firmly packed brown sugar
4 eggs
1 tbsp. vanilla
1 tsp. lemon juice
3 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1/2 c. rolled oats
Lg. pkg. semi-sweet chocolate chips
2 c. chopped walnuts

In large bowl of an electric mixer, beat butter, shortening, granulated sugar and brown sugar on high speed until very light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Beat in vanilla and lemon juice.

In another bowl, stir together flour, baking soda, salt, cinnamon and oats. Gradually add to butter mixture, blending thoroughly. Stir in chocolate chips and walnuts. Use a scant 1/4 cup of dough for each cookie. Drop dough onto lightly greased baking sheets, spacing cookies about 3 inches apart. Bake at 325 degrees for 17-19 minutes. Makes 3 dozen.