Choco-Nut Cookies

Preheat oven to 350 degrees.

In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with sugar; beat on medium speed until light and fluffy.

Reduce speed to low; add the salt, vanilla, NESTLE SWEETENED CONDENSED MILK and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the TOLLHOUSE SEMI SWEET CHOCOLATE MORSELS and chopped walnuts.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the centre, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes.

Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.