2Sift flour, baking soda, and salt together in a bowl.
3Beat peanut butter, butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter, beating well before adding next egg; mix in vanilla extract and almond extract.
4Slowly stir flour mixture into creamed butter mixture until fully incorporated; fold in oats using a wooden spoon. Roll dough into 1-inch balls and arrange 1-inch apart on a baking sheet. Press a fork into each cookie if desired.
5Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes.
If you find your dough oily, place the dough in the fridge for an hour until it firms up. This will ensure that you don't end up with pancake-shaped cookies because the butter/fat is melted. Alternately, consider sifting in additional flour.
Make sure that the cookie sheets you use are always cool when you place a new batch, so it doesn't melt the cookies before they make it to the oven.
If you want a lot of almond flavor to sweeten up the cookies, feel free to add a full teaspoon.