1/2 cup margarine
1/2 cup unsweetened cocoa powder
2 cups white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 teaspoon salt
2 cups all-purpose flour
1 1/2 tablespoons baking powder
1 teaspoon baking soda
1 cup rolled oats
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the margarine, sugar and cocoa until smooth. Beat in the egg, one at a time, then stir in the vanilla extract, almond extract and salt. Combine the flour, baking powder and baking soda; stir into the creamed mixture until just blended. Stir in the oats. Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until the edges are golden. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack.