1 cup firmly packed brown sugar
1/2 cup sugar
2 teaspoons imitation maple flavor
1/2 teaspoon vanilla
2 cups all-purpose flour
1 1/2 cups quick-cooking or old-fashioned oats
1/2 teaspoon baking soda
1 1/2 cups chopped walnuts
60 large walnut pieces
Heat oven to 350°F. Combine brown sugar, sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, maple flavor and vanilla; continue beating until well mixed. Reduce speed to low; add flour, oats and baking soda. Beat until well mixed. Stir in 1 1/2 cups chopped walnuts.
Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Press 1 walnut piece onto top of each cookie. Bake for 9 to 13 minutes or until edges are lightly browned. Cool completely.
Most cookies freeze well by placing them in airtight containers with layers separated by sheets of waxed paper. To thaw frozen cookies, let them stand at room temperature about 15 minutes.