I had a little bit of this and a little bit of that in my pantry and seriously had a need to bake some cookies. My husband tried these nearly straight out of the oven and declared them a hit. He says this one is a keeper.
Preheat oven to 350 degrees F (175 degrees C). Sift together flour and baking soda and set aside.
In a large bowl cream together butter and sugars until smooth. Beat in the instant pudding mixes. Stir in the vanilla and then the eggs, one at a time, beating well after each addition. Blend in the flour mixture. Carefully stir in the chips and nuts. Drop by teaspoons on an ungreased cookie sheet. I use a baking stone and think they come out the best that way.
Bake for 10 to 12 minutes in preheated oven. Let sit on cookie sheet or stone 2 minutes before transferring to a cooling rack to finish cooling. Store in an airtight container.