White Chocolate Macadamia Cranberry Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter (softened at room temperature)

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

1/2 teaspoon of almond extract

2 large eggs (at room temperature)

2 cups (12-oz. pkg.) white chocolate chips

1 cup macadamia nuts

1 cup dried cranberries

Preheat oven to 375 degrees. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar, vanilla extract, and almond extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually mix in flour mixture.

Finely chop the chocolate chips. You want the chips to basically immerse in the cookie batter as opposed to showing up as chips when baked. Lightly chop the macadamia nuts. Don't over chop the nuts. You want the cookies to have some large chunks of the nuts.

Stir in the chopped chocolate chips, nuts, and cranberries. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 8 minutes or until lightly golden brown around the edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.