1 1/4 c sugar
1/3 c butter
1 egg
1 1/2 tsp vanilla
1/2 tsp almond extract
2/3 c flour
5 tbsp cocoa
2 tsp baking powder
1/2 tsp salt
1/3 c milk
2 c rolled oatmeal — up to 2 1/2 cups
Cream the sugar, butter and egg until light and fluffy. Blend in the vanilla and almond extract. Sift together the flour, cocoa, baking powder and salt. Add to creamed mixture alternately with the milk. Mix well and stir in the oats. Drop by tablespoons on greased baking sheet. Bake in a 350 degree F oven for 12 to 15 minutes, cool on wire cake rack.