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Whisk flour, baking soda, and cinnamon together in a large bowl until evenly blended; set aside.
Beat butter, white sugar, and brown sugar in a separate large bowl with an electric mixer until smooth. Add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Mix in flour mixture until just incorporated. Fold in chopped nuts; mixing just enough to evenly combine.
Scrape cookie dough onto a sheet of waxed paper, and form into a log. Roll tightly in the waxed paper, and refrigerate until firm, about 4 hours.
Preheat the oven to 350 degrees F (175 degrees C). Spray baking sheets with cooking spray.
Unwrap the dough, and cut into ¼-inch slices. Place cookies onto baking sheets, spaced 1-inch apart. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.