PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.
Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION:
Preheat oven to 350° F.
Grease 15 x 10-inch jelly-roll pan.
Prepare dough as above.
Spread into prepared pan.
Bake for 20 to 25 minutes or until golden brown.
Cool in pan on wire rack.
Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above.
Divide in half; wrap in waxed paper.
Refrigerate for 1 hour or until firm.
Shape each half into 15-inch log.
Wrap in wax paper.
Refrigerate for 30 minutes.*
Preheat oven to 375° F.
Cut into 1/2-inch-thick slices.
Place on ungreased baking sheets.
Bake for 8 to 10 minutes or until golden brown.
Cool on baking sheets for 2 minutes.
Remove to wire racks to cool completely.
Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet):
Increase flour to 2 1/2 cups.
Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each.
Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.