Oat-Nut Chocolate Chip Crisps

From the Sunset Potluck Cookbook. These look absolutely wonderful. Big, round and tempting! These are perfect for DH since he doesn't like raisins.

• Ready In: 27 mins
• Yields: 4 1/2 dozen cookies

Ingredients

• 1  teaspoon baking soda
• 1  cup all-purpose flour
• 1  cup butter or 1  cup margarine, at room temperature
• 3⁄4 cup  firmly packed brown sugar
• 1⁄2 cup granulated sugar
• 2  eggs
• 1  teaspoon vanilla
• 2  cups rolled oats
• 1  cup  finely chopped walnuts or 1  cup pecans
• 1  cup  miniature semisweet chocolate chips

Directions

1. Stir together baking soda and flour until well-combined.
2. Set aside.
3. In the large bowl of an electric mixer, beat butter, brown sugar and granulated sugar until creamy.
4. Beat in eggs, one at a time.
5. Mix in vanilla.
6. Gradually add flour mixture, beating until well blended.
7. Stir in oats, nuts and chocolate chips.
8. For each cooky, drop a rounded tablespoon of dough on a greased baking sheet, spacing cookies about 2 inches apart.
9. Bake in a 375 oven until golden (12-14 minutes).
10. Let cool on baking sheet on wire rack for about 2 minutes; then transfer cookies to racks to cool completely.
11. If made ahead, store airtight for up to 2 days or freeze for longer storage.