Heat oven to 375°F.
In a large mixing bowl using a mixer, cream the butter and sugars until light and fluffy.
Add the egg and vanilla and mix until incorporated without overmixing.
Stir in flour, baking soda and salt gradually until just incorporated.
Stir in white baking chips or bar chunks and nuts.
Using a large or medium cookie scoop, scoop all the cookie dough cookie balls onto a baking sheet and transfer to refrigerator for 30 minutes for thicker cookies, but can also be baked without refrigerating, just won't be as thick, but still yummy! If longer, cover with plastic wrap, so cookie dough doesn't dry out. Best to use parchment paper and use light colored aluminum ungreased baking sheets for even baking. Place cookie dough balls 2 inches apart from each other and bake until bottoms of cookies are light golden brown. See cookie baking times in notes. Cookies may seem soft and underdone, but they will set upon cooling for chewy cookie texture.
Cool 5-10 minutes; remove from cookie sheet to wire rack.
Cookies stay fresh when kept in a sealed container at room temperature for 3 - 4 days, or can be frozen for up to two months.