Do not preheat yet, as the dough requires chilling.

Put the room temperature butter, granulated sugar, brown sugar, eggs and vanilla in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed until everything is blended. Make sure to scrape sides of the bowl.

In a second bowl, stir together flour, baking powder, and baking soda and salt. Gradually stir the flour mixture into the butter mixture until blended and smooth.

Stir in all the chips and nuts.

Line a couple of plates with plastic wrap and scoop out large mounds (about ¼ cup size) of dough. You should get around 30 or so. Cover dough mounds and chill for several hours.

When ready to bake, preheat the oven to 350 degrees F and line rimmed baking sheets with parchment paper or foil.

Arrange mounds on lined sheets and bake for about 14 minutes (time will vary) or until cookies appear nicely browned. Allow them to cool until they are firm enough to lift, then transfer to a wire rack to finish cooling.

If using a convection oven, check at 12 minutes.