Preheat smoker to 225ºF.

Melt the butter in a large bowl before stirring in the brown sugar. Add the walnuts and stir to evenly coat.

Add the walnuts to a sheet pan or disposable foil pan with a wire rack. Grates will help the walnuts pick up more smoke.

Smoke for 2 hours. Let the walnuts cool briefly before incorporating into the cookie dough.

Preheat smoker to 300ºF.

Cream butter, granulated sugar, and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add the eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down the bowl.

With mixer on low speed, add the flour, oats, baking soda, salt, and cinnamon, mixing for about 45 seconds. Don’t over mix.

Remove bowl from mixer and fold in the chocolate chips and smoked walnuts.

Using a #16 (2.75 oz) ice cream scoop or large spoon, portion the dough into 24 balls. Place the cookies on a parchment lined half sheet pan about 2" apart. (I baked 8 cookies on a half sheet pan. You can freeze the cookie dough for later if you don't have enough room in your smoker.)

For best results, refrigerate the dough for 2-4 hours before smoking.

Smoke for 25 to 30 minutes, or until the edges of the cookies are golden brown and the centers are still a little soft.