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1. In a deep bowl, cream the butter and the granulated and dark brown sugar together by beating and mashing them against the sides of the bowl with the back of a large spoon until the mixture is light and fluffy.
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2. Beat in the eggs, one at a time, and add the vanilla extract. Combine the flour, baking soda and salt in a sifter and sift them together directly into the bowl.
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3. Stir vigorously until the batter is smooth, then mix in the oatmeal by the cupful. Stir in the walnuts. Divide the dough in half and, on a lightly floured surface, roll each half into a cylinder about 2 inches in diameter and 14 to 15 inches long. Wrap the cylinders in wax paper and refrigerate for at least 12 hours or overnight.
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4. Preheat the oven to 350. With a sharp knife, cut the cylinders of dough crosswise into rounds about 1/3 inch thick. Arrange the rounds 1 inch apart on ungreased baking sheets and bake in the middle of the oven for 8 to 10 minutes, or until cookies are delicately browned and firm to the touch.
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5. Transfer them to wire racks and cool them to room temperature before serving. In tightly covered jars or tins, the oatmeal cookies can safely be kept for 2 or 3 weeks.
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