1 c. (1/2 lb.) unsalted butter, at room temperature
1 1/2 c. light brown sugar, packed
2 lg. eggs at room temperature
1 tsp. vanilla
2 c. whole wheat flour
1/4 c. rolled oats (not instant)
1 tsp. baking soda
1/2 tsp. salt
1 1/4 c. chocolate chips
1 c. walnuts, coarsely chopped

Cream butter in medium mixing bowl with electric mixer, adding brown sugar as butter gets soft. Beat eggs, one at a time, then vanilla. Stir together flour, oats, baking soda and salt in separate bowl. Add dry ingredients to creamed mixture in three stages, stirring just until blended after each. Stir in chocolate chips and walnuts. Using tablespoon, drop pieces of dough slightly smaller than golf-ball size onto ungreased cookie sheets. Bake 350 degrees 12 to 14 minutes. Cool on a sheet several minutes,, then transfer by spatula to wire rack. Makes 36 cookies.