Line two cookie/baking sheets with parchment paper or silicon mats.  (Parchment makes for EASY clean-up!).

In a food processor or blender, grind oatmeal until almost fine.  Add pecans to the oats.  Pulse until pecans are pea-sized pieces.  In a medium bowl, combine oatmeal mixture with flour, baking soda, salt,  and cinnamon.  Set aside.

 In a large bowl, cream butter, brown sugar, granulated sugar, vanilla and lemon juice together until light and fluffy.  (A hand mixer get the job done, but stand-mixers are helpful.) Add the large eggs, one a time, blending well after each addition. 

Add the dry ingredients to the egg/butter mixture.  Mix until almost combined.  Stir in chocolate chips and coconut until evenly blended. 

Using an ice-cream scoop (2″ or #20) or a 1/4 cup measuring cup, scoop the dough onto prepared cookie sheets, spacing the dough 2 inches apart. Chill the dough in the refrigerator for a minimum of an hour or up to overnight.**  (Once the cookies harden, you can place them into a storage container or bag and freeze.)

Just before you want to bake, preheat your oven to 350 degrees F.   (It’s okay if the dough sits on the counter for a few minutes while this is happening.)  Bake cookies for 15-17 minutes until the edges are golden brown.  Move hot trays to a cooling rack. Cool completely before storing in an air-tight container.