In large bowl, beat with a hand mixer or sturdy fork, the brown sugar, shortening and granulated sugar together until creamy. Add egg, water, vanilla, and espresso powder; beat well.
In a medium bowl, combine oats, flour, salt, and baking soda, and mix well. Add dry ingredients to wet ingredients, and mix well. Fold in the espresso chocolate chips and the chopped hazelnuts.
Drop dough by rounded teaspoonfuls or using cookie dough scoops onto cookie sheets lined with parchment paper or Silpats.
Bake 12 to 15 minutes for small cookies, or 16 to 18 minutes for larger cookies, or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.
Notes
High altitude adjustment: Increase flour to 1&¼ cups and bake as directed.