2 sticks (2 c.) unsalted butter, at room temperature
1 c. firmly packed light brown sugar
2 lg. eggs at room temperature
1/4 c. heavy cream (or buttermilk)
2 tsp. vanilla
4 oz. semi-sweet chocolate, melted and cooled
2 c. unbleached flour
1 tsp. baking soda
1 tsp. salt
2 c. quick-cooking oats
2 c. coarsely chopped walnuts
1 (12 oz.) pkg. (2 c.) peanut butter chips

In a large bowl cream the butter, add the brown sugar, and beat the mixture until it is light and fluffy. Add the eggs, 1 at a time, beating well after each addition, and stir in the cream, the vanilla, and the chocolate. Into a bowl sift together the flour, the baking soda, and the salt, stir the mixture into the butter mixture, and stir in the oats, the walnuts, and the chips. Drop the batter by rounded tablespoons 2 inches apart onto ungreased baking sheets and bake the cookies in a preheated 350 degree oven for 10 minutes, or until the undersides are golden. Transfer the cookies to racks and let them cool. Makes about 50 cookies.