This blog’s slightly modified version of NM’s recipe:
Mocha Chocolate Chip Cookies (from NM Cookbook via Katy)

1 cup (2 sticks) unsalted butter, cool room temp
2 cups (450g) golden brown sugar
1/3 cup (65g) superfine sugar
3 teaspoons instant espresso powder (optional)
2 large eggs
4 teaspoons pure vanilla extract
3 1/2 cups (490g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
3 cups chocolate chips

1: Preheat oven to 300 degrees F.
2: Line baking sheets with parchment.
3: Cream butter and sugars.
4: Beat in espresso powder and vanilla.
5: Add eggs and beat until thoroughly smooth.
6: Add dry ingredients and stir to combine.
7: Scoop into very large walnut sized balls. Flatten slightly.
8: Bake for about 20 minutes, until set and very slightly golden around edges.
Note: For superfine sugar, buzz it in the food processor.

In the comments of the blog from the above recipe, there’s a recipe for Oatmeal Chocolate Chip Cookies that looks really good.

Neiman’s Oatmeal Cookies
Ingredients:
1 cup (2 sticks) unsalted butter, melted and slightly cooled
1 cup (240g) golden brown sugar
1 cup (200g) superfine sugar
2 wholes eggs, cool room temp
1 teaspoon pure almond extract
2 cups (280g) unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups old fashioned rolled oats
1 1/2 cups raisins*

Directions:
1: Line sheets with parchment.
2: Preheat oven to 300’.
3: Sift together flour, soda and salt.
4: Beat together butter and sugars. Beat in eggs and extract. Stir in flour mixture. Stir in oats and raisins.
5: Scoop very large, golf ball sized rounds onto parchment.
6: Bake for about 20 minutes, until golden. A bit longer for crisper cookies.
7: * or chopped pitted dates, dried cherries or cranberries, or dark or milk chocolate chips or chunks, or Guittard butterscotch chips, use vanilla in place of almond extract, and/or 1 tsp cinnamon or 1/2 tsp nutmeg