This makes a large amount of cookie dough. It should yield about 5 dozen cookies. Plenty to make and enjoy, give away, and freeze the uncooked dough for the later. You will note that this dough uses salted butter, salted nuts, it has salt in the dough, and also sprinkled salt on top. It is not too much, as it balances the sweetness in the rest of the ingredients, but if you are worried it is too much, you can easily skip the last sprinkle, or even cut down on the added 1/2 teaspoon. But I would try it first. It makes a nice balanced flavor.
Drop by heaping tablespoonfuls, 2 inches apart, on a greased cookie sheet. Sprinkle with a few grains of flaky or kosher salt. Bake for 10 minutes. Then leave to firm up a bit before moving to a cooling rack. If your dough is cold, you may need to bake for a 1-2 minutes more.
You can easily make these cookies into balls and freeze for later use. To bake, either bake directly from frozen (you will need to cook them a little longer) or let them defrost first. If the cookie balls are very cold when they go in the oven, the cookies will not spread as much. You can take them out about halfway through cooking and press lightly with a spatula to encourage them to spread a bit more if desired.