Oatmeal-Cranberry Cookies with White Chocolate

1 cup sweetened dried cranberries
1 cup boiling water
1 cup butter, softened
2 cups firmly packed light brown sugar
2 tsp vanilla
¼ tsp almond flavoring
2 eggs
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 ½ cups old-fashioned oats
12 oz white chocolate chips

In a small bowl, combine cranberries and 1 cup boiling water. Let stand for 10 minutes, drain.
In a large bowl, beat butter, brown sugar, and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Add oats, white chocolate chips and cranberries; beat until combined. Cover and refrigerate for 1 hour.

Preheat oven to 350°. Line baking sheets with parchment paper.
Using a 1 ½ -tablespoon ice cream scoop, scoop dough and place 2 inches apart on prepared pans.

Bake until lightly browned about 12 minutes. Let cool on pans for 3 minutes.