Measure all ingredients and place in separate bowls. Allow butter and eggs to come to room temperature.
Cream butter. Add sugars, one at a time and cream in between additions.
Add vanilla and eggs and mix thoroughly.
Mix flour, soda and salt. Add slowly until mixed thoroughly but do not over beat.
Add oats and nuts. Mix by hand.
Drop teaspoonful size cookies onto a greased or parchment paper linked cookie sheet.
Bake for 10-12 minutes.
Let cookies cool on sheet for 3-4 minutes.
Remove cookies from baking sheet to a cooling rack.
If spatula gets gummed up, clean with knife.
Let cool thoroughly. Store in refrigerator or freezer, for a crispier cookie.
General Baking Tips:Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.Always measure liquid ingredients with liquid measuring cupNever break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.