In a very large mixing bowl, beat the butter with an electric mixer for 30 seconds. Add brown sugar and baking soda. Beat mixture until combined. Add the eggs and almond extract; beat thoroughly. Beat in flour. Stir in cereal by hand.
Generously fill a 1/4-cup dry measure with dough and drop onto a greased cookie sheet. Press mound of dough into a 3-inch circle. Repeat with remaining dough, placing cookies 3 inches apart.
Bake cookies in a 350 degree F oven for 8 to 10 minutes or until edges are golden. Let stand on cookie sheet for 1 minute. Transfer cookies to a wire rack to cool.
Store the cookies in an airtight container at room temperature for up to 2 days. Or freeze them in a freezer container for up to 3 months. Makes about 14 large cookies.