Preheat oven to 375'F. In small bowl, combine flour, baking soda and salt; set aside. In large mixer bowl, beat butter, geanulated sugar and brown sugar until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla extract. Gradually beat in flour mixture. Stir in Nestle Toll House semi-sweet chocolate morsels and nuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets; cool completely. Makes about 5 dozen cookies. TOLL HOUSE PAN COOKIES: Preheat oven to 375'F. Prepare dough as directed; spread in greased 39 cm x 27 cm baking pan. Bake 20-25 minutes until golden brown. Cool completely. Cut into 5 cm squares. Makes about 3 dozen cookies. REFRIGERATOR TOLL HOUSE COOKIES: Prepare dough as directed. Divide dough in half; wrap halves separately in waxed paper. Refrigerate 1 hour or until firm. On waxed paper, shape each dough half into 38 cm log; wrap in waxed paper. Refrigerate 30 minutes. (Dough may be stored up to 1 week in refrigerator or up to 8 weeks in freezer, if foilor freezer-wrapped.) Preheat oven to 375'F. Cut each log into 30 ( 1 cm) slices. Place on ungreased cookie sheets. Bake 8-10 minutes until edges are golden brown. Makes 5 dozen.