Place the butter, light brown sugar and white sugar into the bowl of a standing mixer fitted with a beater attachment. Mix on low to medium speed and after 30 seconds increase the speed to medium or medium high. Beat the mixture until it is creamed, light and fluffy. Stop the mixer. Add the egg, vanilla and almond extracts and mix again until combined. 

In a separate bowl whisk together flour, baking soda and salt. Add the dry ingredients into the mixture in the bowl of the standing mixer. Mix until just combined. Stop the mixer and add the rolled oats and walnuts (if using). Mix until the dough is just combined. Cover with plastic wrap and refrigerate for at least one hour.

Preheat the oven to 350F.

Shape dough into ½  ounce balls (about ¾ inch in diameter). Place each ball onto a baking sheet lined with parchment paper. The cookies will spread when baking so give them a little space. Dip a fork into some flour and press the dough balls flat or use the bottom of a glass dipped in flour to flatten each dough ball.  Refrigerate, loosely covered, until ready to bake or bake immediately. 

Bake the cookies for 9 to 13 minutes or until browned and crisp. Cool on baking racks for about 15 minutes and serve.