In a mixing bowl, cream together the butter or margarine and brown sugar until light and fluffy.

Add the almond extract to the creamed mixture and stir until well combined.

Stir in the whole wheat flour and quick oats until a dough forms.

Divide the dough into two portions and shape each portion into a roll about 1 1/2 inches in diameter.

Wrap the dough rolls in plastic wrap or waxed paper and refrigerate them overnight.

When ready to bake, preheat the oven to 350 degrees F (175 degrees C).

Remove the chilled dough rolls from the refrigerator and slice them into rounds about 1/4-inch thick.

Place the cookie slices on a greased or lined baking sheet, spacing them about two inches apart.

Bake in the preheated oven for about 15 minutes, or until the cookies are lightly golden brown around the edges.

Allow the cookies to cool on the baking sheet until firm before transferring them to a wire rack to cool completely.

Enjoy these delightful almond oatmeal cookies, perfect for sharing with family and friends!