8 tbsp. unsalted butter, room temp.
1/2 c. packed brown sugar
1/2 c. granulated sugar
1 tsp. vanilla extract
1/2 tsp. salt
1 egg
1/2 tsp. baking soda
1 tsp. water
3/4 c. all purpose flour
1 c. old-fashioned rolled oats
3/4 c. (3 oz.) coarsely chopped walnuts or pecans
12 oz. (2 c.) coarsely chopped bittersweet chocolate bars
Vegetable shortening for the baking sheets

1. In a large mixing bowl, combine the butter, brown sugar, sugar, vanilla and salt. Beat with a spoon until fluffy. Beat in the egg, baking soda and 1 teaspoon water. Stir in the flour, oats, walnuts and chocolate. Transfer to a bowl just large enough to hold the dough, cover and refrigerate until firm, about 4 hours or overnight.

2. Preheat oven the oven to 350 degrees. Lightly coat one or two baking sheets with vegetable shortening. Using 2 to 3 tablespoons of dough for each cookie, shape the dough into balls and place one in the center of the cookie sheet and evenly space four others a few inches in from each corner. Bake for 10 to 12 minutes, until the cookie springs back when very lightly touched. Do not over bake or the cookies will dry out.

3. Cool on the sheets for 2 minutes, transfer to paper towels for about 2 minutes, and transfer to racks to cool. Repeat the baking process with cool baking sheets, coating them with additional shortening for each batch.