First things first, preheat your oven to 350°F (175°C). This is a crucial step because it ensures that the cookies bake evenly. Nobody likes a cookie that's burnt on the edges but still raw in the center.

Line two baking sheets with parchment paper. This simple step makes for easy cleanup. Plus, it prevents the cookies from sticking, ensuring they retain their beautiful shapes.

In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar. Use an electric mixer to beat them until the mixture is light and fluffy—this should take about 2-3 minutes. Then, add the eggs, vanilla extract, and almond extract. Beat again until fully combined. Trust me, the aroma will make your kitchen smell heavenly!

In another bowl, whisk together the all-purpose flour, baking soda, sea salt, and ground cinnamon. Whisking allows the baking soda to distribute evenly throughout the flour.

Gradually add the dry ingredients to the wet mixture. I like to do this in small parts, mixing just until combined. Overmixing can lead to tough cookies, and nobody wants that!

Once combined, fold in the roughly chopped macadamia nuts, white chocolate chunks, and dried cranberries using a spatula. This is where the fun happens. You should see those delicious bits dispersed throughout the cookie dough.

Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart. You don't want them to merge into each other while baking.

Pop these sheets into the oven and bake for 10-12 minutes, or until the edges are golden brown. The centers may appear slightly soft, but they will firm up as they cool.

Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This ensures they retain their shapes and don’t crumble apart.