1 c. brown sugar
3/4 c. sugar
1 c. butter
2 eggs
2 c. quick oatmeal
1 tsp. almond extract
2 1/2 c. flour
1/2 tsp. cinnamon
1 tsp. baking soda
1 (12 oz.) jar raspberry preserves

Combine all ingredients except preserves. Drop onto ungreased pan. Make small indentation in center of each cookie and fill with 1/2 teaspoon preserves.