In a bowl with an electric mixer beat the egg with the brown sugar and the granulated sugar until the mixture is thick and pale. Add the oats, the salt, the almond extract, and the butter and stir the mixture until it is combined well. Drop the batter by rounded teaspoons 3 inches apart onto baking sheets lined with buttered foil, flatten each mound with the back of a fork dipped in water, and bake the cookies in the middle of a preheated 325° F. oven for 7 minutes, or until they are golden around the edges. Let the cookies cool on the baking sheets and peel them off the foil gently. In the top of a double boiler set over barely simmering water melt the chocolate, dip an edge of each cookie in it, and put the cookies on racks while the chocolate hardens. Makes about 30 cookies. cook 99