Oatmeal Cookies with White Chocolate and Cranberry

My crew loves homemade cookies.  While browsing through the October/November issue of Taste of Home magazine, in an advertisement, I found this recipe.  Of course, I had to modify it a little bit, but the result was a soft, chewy cooky.  The sweetened dried cranberries are more flavorful than raisins and the white chocolate and almond extract flavors compliment the oatmeal nicely.  Even my chocoholics raved about these cookies.  Oh yeah, there was "chocolate" in the title.  Bake of a batch, crack open the milk jug and enjoy.  We certainly did.

2/3 cup butter, softened
2/3 cup brown sugar
2 large eggs
1 tablespoon almond extract
1 1/2 cups quick-cooking oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package sweentend dried cranberries
1 cup white chocolate chips

Preheat oven to 350 degrees.

Cream softened butter and brown sugar until light and fluffy, about 5 minutes.  Add eggs, one at a time, mixing well after each addition.  Add almond extract and combine.

In a separate bowl, combine oats, flour, baking soda and salt.  Add to creamed butter mixture and combine.  Add sweetened dried cranberries and white chocolate chips.

Drop by rounded teaspoons full on an ungreased baking sheet.  Bake for 10-12 minutes, until cooky is just done.  Remove from baking sheet right away and cool.  This recipe yields about 3 dozen cookies.