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1
Preheat oven to 375 degrees.
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2
Combine the flour, baking soda and salt in a small bowl.
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3
In another, larger, bowl add the sugars, vanilla and milk; then cream in the butter and shortening by beating on medium-low just until there are no sugar clumps; *be careful not to overmix.
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4
Beat in (on medium-low) the eggs, one at a time; then gradually add in your flour mixture; *don't overmix!
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5
Stir in the chips and nuts; Regular sized Nestle chips melts fine, but regular sized Hershey chips don't melt fast enough.
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6
Drop by rounded tablespoons onto ungreased baking sheets; *Either rinse your cookie sheets in cool water between batches or cool them off in the freezer for a minute (if dough spreads when you place it on the sheet then the edges might burn and the cookies will flatten - no hotter than room temp); also keep your dough cool in the fridge between batches (this is VERY important).
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7
Bake for 7 to 11 minutes or until barely golden brown - if you over-bake then you risk all of your hard work turning into flatness.
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8
OPTIONS-.
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9
If you sub oatmeal or coconut for the nuts, then add in another 1 or 2 T of milk; Peanut butter chips or buterscotch chips can also be substituted for the nuts - the cookies will be a little moister.
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10
DO NOT ever use margarine.
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11
Salt compliments chocolate and nuts very well, but if you want to omit 1/2 teaspoon then that's fine.
