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1 stick butter, very soft
1 cup brown sugar, tightly packed
2 eggs, room temperature
1/2 teaspoon each vanilla extract and almond extract
1 1/2 cups flour
1/2 teaspoon each baking soda and baking powder
1/4 teaspoon salt
2 cups rolled oats (do not use quick or instant oats)
1 cup sliced almonds
1 cup dried cranberries

Preheat the oven to 325 degrees. Lightly butter a 9 x 12 baking dish.
Cream butter and sugar until light, then beat in eggs one at a time. Stir in extracts.
In a separate bowl, combine flour, salt, baking powder and baking soda.
Stir into butter and egg mixture until completely incorporated.
Add oats, almonds and cranberries and stir until evenly distributed.
Press into prepared pan, using the back of a fork to even batter.
Bake 20-25 minutes, until edges are golden and center is firm to the touch.
Cool completely before cutting.
Store in an air-tight container.

Copyright © 2011 Stefanie Samara Hamblen