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PREHEAT oven to 375u00b0F.
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COMBINE flour, baking soda and salt in small bowl.
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BEAT butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
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ADD eggs, one at a time, beating well after each addition.
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Gradually beat in flour mixture.
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STIR in morsels and nuts.
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NOTE: I like to refrigerate the dough for 15 mins or so, to get it cool. This helps get a chunky cookie instead of a flat one. I also cool my sheets down with cold water in between batches so they don't start to melt before they get into the oven.
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Drop by rounded tablespoon onto ungreased baking sheets.
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BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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*TIP: To keep cookies soft, store them in an airtight container with a piece of bread.
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PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
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SLICE AND BAKE COOKIE VARIATION:
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PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375u00b0F Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
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* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
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FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
