Preheat oven to 375 F. Sift together flour, oats, cinnamon, salt, baking powder, and baking soda in a medium bowl.
Beat butter and sugar until light and fluffy. Add egg and almond extract and beat again. Add dry ingredients gradually. Be careful not to over mix. Fold in chocolate chips.
Refrigerate dough for at least 30 minutes.
Using a small ice cream scooper, scoop dough onto baking sheet lined with Silpat or parchment paper. Place in oven and bake for about 10-12 min, or until edges become lightly browned. Let cool on a wired rack.