ln large bowl combine the butter, brown sugar, sugar, vanilla and salt. Beat with a spoon until fluffy - I did it by hand but a stand mixer would be great here.

Beat in the egg, baking soda and 2 teaspoon water.

Stir in the flour, oats, walnuts, and chocolate. Transfer to a bowl just large enough to hold the dough, cover and refrigerate until firm, about 4 hours or overnight. (I think you can skip this step if you want or just refrigerate for an hour or so. BUT, it is a great make-ahead dough if that helps with time management.)

Preheat oven to 350° regular or 325 convect. Line 2 baking sheets with silicone mats or parchment paper. Using 1-2 tablespoon of dough for each cookie, shape the dough into balls and space them out on the cookie sheet with 1.5 - 2 inches of space between each dough ball.

Bake for 10-12 minutes, until the cookies spring back when very lightly touched. Do not overbake or the cookies will dry out.

Cool on the sheets for 2 minutes then transfer to racks to cool. Repeat the baking procedure with cool baking sheets.