2 sticks (8 ounces) unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/2 cups granulated sugar
1 egg
2 teaspoons instant coffee
1/4 cup hot water
1 cup (6 ounces) semisweet chocolate morsels
3 cups quick cooking (not instant) rolled oats
2-1/2 cups (10 ounces) walnuts, broken into medium-size pieces

Dry ingredients:
1-1/4 cups sifted unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup unsweetened cocoa powder, preferably Dutch process

Sift dry ingredients after measuring.

With electric mixer, cream butter. Beat in vanilla and almond extracts, followed by sugar; then egg; then coffee mixed with water.

With mixer on low speed, add sifted ingredients to butter mixture. With a heavy wooden spoon, stir in chocolate morsels, oats and nuts.

Drop by rounded tablespoonfuls onto foil- or parchment-lined cookie sheets. Bake at 350 degrees for 14 to 16 minutes or until cookies just barely spring back when pressed lightly in center. Cookies will feel soft when removed from oven, but will turn dry and crisp when cooled.

Cool cookies briefly on sheets; then, using a wide spatula, transfer to racks to cool. Store airtight. 

Approximate nutritional analysis per cookie: 160 calories, 10 grams total fat, 3.5 grams saturated fat, 15 milligrams cholesterol, 40 milligrams sodium.

From Maida Heatter's Brand-New Book of Great Cookies, Random House; ISBN: 0679438742