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.

went she brought a batch of her cocolate oatmeal macaroons or her super buttermilk biscuits. She always said that it was a hundred-year old family recipe.

Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries