This recipe was adapted from several different oatmeal raisin cookie recipes, with a bit of experimentation.
1 cup (½ pound or 2 sticks) unsalted butter, softened
1 cup brown sugar, packed
¾ cup granulated (white) sugar
1 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon ground nutmeg
1 teaspoon cinnamon
2 large eggs, beaten
½ tablespoon vanilla
½ tablespoon almond extract
3 cups rolled oats (not instant oats)
1 cup dried cranberries (or substitute raisins)
½ cup miniature white chocolate chips
½ cup slivered almonds
Preheat oven to 350 degrees.
In a large mixing bowl, beat butter until creamy.
Add the sugars and beat until fluffy (about 3 minutes).
Beat in eggs.
Add the vanilla and almond extract.
In a separate medium bowl, mix the flour, salt, baking soda, cinnamon, and nutmeg.
Stir the flour mixture into the butter-sugar mixture.
Stir in cranberries, almond slivers, white chocolate chips, and oats. (I find that dried cranberries will often clump together. This can be mitigated by first mixing the cranberries and oats together in a bowl by hand, separating the cranberries as you do so. Then add in the almond slivers and white chocolate chips, and stir that into your flour/butter/sugar mixture.)
Spoon out dough by large tablespoonfuls onto greased cookie sheets, leaving at least 2 inches between each cookie.
Bake until cookie edges turn golden brown (10-12 minutes).
Cool 1 minute on cookie sheets. Then carefully remove them, using a spatula, to a wire rack, waxed paper, or butcher paper. Cool completely. They will be quite soft until completely cooled. Store tightly covered.