1. Preheat oven to 350°F.

2. Cover 2 baking sheets with parchment paper. Place rolled oats in blender or food processor and process until finely ground. Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.

3. In another bowl, cream butter, sugars, vanilla and lemon juice together using an electric mixer. Add eggs and beat until fluffy.

4. Stir the flour mixture into egg mixture, blending well. Add the chocolate covered raisins and pecans to the dough and mix well.

5. Using 1/4 cup of dough for each cookie, scoop round balls with an ice-cream scoop and place 2 1/2 inches apart on prepared baking sheets.

6. Bake until cookies are lightly browned, 16-18 minutes.

7. Transfer to a wire rack to cool completely. Store in a sealed container to keep them soft and chewy.

Yield: 2 dozen cookies