1 cup semisweet chocolate morsels
8 marshmallows
1 tablespoon water
¾ cup self-rising flour
½ cup sugar
½ cup butter or margarine, softened
1/3 cup firmly packed brown sugar
1 egg
2 teaspoons almond extract
½ teaspoon vanilla extract
1¼ cups rolled oats
1 cup chopped pecans

Preheat oven to 350°F.  Spray cookie sheets with non-stick vegetable spray.

In the top of a double boiler, over simmering water, melt chocolate morsels.  Add marshmallows and water; cook, stirring until melted.  Remove from heat; set aside.

In a large mixing bowl, combine flour and sugar.  Slowly blend butter, brown sugar, egg, and extracts into flour mixture.  Stir in oats, pecans, and chocolate; blend thoroughly.  Drop by teaspoonfuls, 2-inches apart, onto prepared cookie sheets.

Bake 12 to 15 minutes.  Remove from cookie sheets; cool completely on a wire rack.

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