Preheat your oven to 375°F / 190°C.
In a large bowl, use an electric mixer to cream the softened butter and both sugars together until light and fluffy.
Add the eggs one at a time, beating well after each addition until the mixture is well blended.
In a separate bowl, whisk together the flour, rolled oats, chopped dried apples, cinnamon, salt, and baking powder.
Alternating with the milk, add the dry to the butter mixture in three additions, stirring by hand until just combined.
Do not overmix.
Stir in the vanilla or almond extract.
Drop tablespoon-sized mounds of dough about 3 inches apart onto ungreased baking sheets.
Bake for 12 to 15 minutes, or until the edges are lightly browned.
Let the cookies cool on the baking sheets for 2 minutes before using a spatula to transfer them to a wire rack to cool completely.
