Preheat oven to 350°F.

Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

Add butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Beat at low speed until combined; increase speed and beat until fluffy, 2 to 3 minutes more. Add egg, vanilla and vinegar; beat well, scraping down sides of bowl as needed. Add flour mixture – cover mixer with a kitchen towel to protect your counters from a flour flurry. Start at low speed to stir, then increase to medium and mix until fully combined. Add rolled oats and walnuts; mix just until combined.

Scoop dough into walnut sized balls (my favorite cookie scoop) and arrange about 2-inches apart on prepared baking sheet. Bake for 8 to 10 minutes, until golden brown on the edges and still soft in the middle. Let rest a few minutes on baking sheet before transferring to a cooling rack. Repeat process with remaining dough.