First, the recipe is quick and easy to make, and almost foolproof; which is always a bonus for the "cooking impaired."  (Even if the cookies are slightly overbaked, they still taste great!) 

Second, everyone who tries these cookies asks me for the recipe.

And third, these cookies always bring a smile to my face, not only for the taste, but because they have become a staple of so many of our family and church gatherings.   Even the smell of them baking in the oven invokes wonderful memories of crisp, fall "tailgating" picnics at many of my son’s football games.

1 cup canola oil

1/2 cup sugar

1 cup brown sugar

2 eggs

2 cups plus 4 tbs. flour

1 tsp. baking soda

1 tsp. salt

1 cup nuts

1 package milk chocolate chips

approx. 1/2 cup white chocolate chips

Mix oil, sugar, brown sugar and eggs.  In separate bowl mix flour, baking soda, and salt; then add to the oil, sugar and egg mixture.  Stir in nuts and the milk chocolate chips.  Drop by teaspoonfuls onto an ungreased baking sheet.  Gently push 3 – 5 white chocolate chips into the tops of each unbaked cookie, avoiding direct contact with the baking sheet. (the white chips have a tendency to crystallize if touching the pan.)  Bake about 8 minutes at 375 degrees.  Cool slightly, remove from pan to wire rack to cool completely.