Pour or sift in the flour mixture and stir (a wooden spoon works best). For tender cookies, don't beat the mixture - just stir. Gradually add the nuts and chips while stirring.

Refrigerate for up to 2 days. (It's best to make the dough a day ahead so the dough has a chance to hydrate - this makes the cookies easier to handle without the need to add more flour).

Preheat oven to 375°F.

Line cookie sheets with parchment or silicone baking sheets. Drop by rounded cookie scoop onto pan 2 1/2 inches apart. (Some people like to roll them into a ball.)

Every oven bakes differently, and as your baking session goes along, your cookies will bake more quickly, so watch the cookies carefully as they bake. (We underbake slightly because they continue baking for a short time after being removed from the oven).

Cookies take around 9-12 minutes to bake, depending on their size.

Makes 6 dozen cookies.