Pre-heat oven to 375F and line three baking sheets with parchment paper.

First, in a large mixing bowl, combine flour, oats, baking soda, salt, and spices whisking to combine.

In the bowl of a stand mixer, cream together softened butter and sugars until smooth.

Add in egg, vanilla extract and almond extract and continue to mix on medium speed until fully incorporated.

Gradually add dry ingredients to wet, mixing on medium low speed and being sure to scrape down the sides of the bowl with a spatula as you go so all ingredients are able to mix completely.

Spoon out cookie dough and arrange on cookie sheets, 6 cookies per sheet.

Bake for 15-20 minutes or until tops are starting to become golden brown.

Store cookies in an airtight container up to three days at room temp or up to one week in the fridge.