Makes 5 – 6 dozen (cut in half for a smaller batch)
1 cup (2 sticks) butter
1 cup brown sugar
1 cup granulated sugar
2 beaten eggs
1 teaspoon vanilla
1½ cups (180 g) flour
1 teaspoon salt
1 teaspoon soda
3 cups (240 g) quick-cooking oats
½ cup finely chopped walnuts (Finely chopped pecans can be substituted for the walnuts.)
1. Thoroughly cream the butter and the sugars together. (I mixed them at medium speed in my stand mixer for about 5 minutes.)
2. Add the eggs and vanilla and beat well.
3. Stir together the flour, salt and soda. Add the flour mixture to the dough and mix well.
4. Stir in the oats and the chopped walnuts.
5. Shape into 2 or 3 logs and wrap with wax paper. Refrigerate overnight. (You can also put the wrapped logs in freezer bags and freeze to use later.)
6. Preheat the oven to 350˚.
7. Slice cookies ¼ inch thick. Place on an ungreased baking sheet and bake for 8 – 10 minutes. (The exact time will depend on your oven and the thickness of your cookies.)
8. Let cool on the baking sheet for a minute or two; then remove to a wire rack to cool.