2 c. butter (1 lb.)
2 1/3 c. light brown sugar (1 lb.)
4 eggs, lightly beaten
2 tsp. vanilla
4 c. flour
1 tsp. baking soda
2 tsp. salt
4 c. dry quick oats
1 1/2 c. walnuts, chopped
1 1/2 c. chocolate chips

Preheat oven to 400 degrees. Set out 2 large baking sheets. In a large bowl, using a pastry blender, cut butter into sugar until blended. Don't over blend. Add eggs and vanilla; stir vigorously. Sift flour with soda and salt.

Turn all at once into the batter mixture and stir to form a soft dough. Add oats, nuts and chocolate chips. Stir together. Drop by teaspoons on the baking sheets, pressing down with fork. Bake until golden brown and firm to touch, about 10-12 minutes. Store in airtight container or freeze.

To make peanut butter oatmeal cookies, reduce butter to 1 1/2 cups and add 2/3 cup crunchy peanut butter and substitute 1/2 cup peanuts for walnuts. Makes 7 to 8 dozen.