These taste better than they look. They are a mild cookie, the recipe makes a gazillion, and they stay soft. It is an old-fashioned recipe made with ingredients that you probably have on-hand. The only annoying part of the recipe is the chill time, because you need to plan ahead a few hours. I suspect that you could use any type of nut, if you have an aversion to walnuts.
Preheat your oven to 300 degrees. Put two cups of walnuts in a large baggie and pulverize them with a rolling pin. You want them to still be in pieces, not a powder. Set aside.
Mix 1 cup softened butter, 2 cups packed brown sugar, 2 large eggs, and 1 teaspoon vanilla extract. Mix in 3 and ½ cups flour, 1 teaspoon baking soda, and ¼ teaspoon salt. Stir in 1 and 1/4 cups of the walnuts, mix, and then roll the dough into two 15-inch rolls. Press the remaining nuts along the rolls and wrap them in plastic wrap. Pop the rolls in the refrigerator for 2-3 hours.
When the dough is firm, slice it into 1/4 wide cookies and place on a greased baking sheet or a parchment covered baking sheet. Bake for about 12 minutes, or until slightly browned. Check your first batch to adjust timing -you want them soft.