1 tbsp. butter
1 c. sugar
2 eggs
2 tsp. almond extract
1 1/2 c. quick oats
1 tbsp. baking powder
1 tsp. salt

Cream together first 4 ingredients. Mix in remaining ingredients. Drop by 1/4 teaspoon onto well greased cookie tins. (Tins must be washed after each baking and regreased or Reynolds Wrap can be used.)

Bake at 325 degrees for about 6-8 minutes (lightly browned on edges). Remove at once.