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In the bowl of an electric mixer, beat together butter, sugar, and brown sugar until light and fluffy, about 2 minutes. Add the egg and vanilla. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. With the mixer on low speed, slowly add the dry mixture into the wet until just combined. Stir in the oats, almonds, craisins, and chocolate chips. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes to 1 hour. Preheat oven to 350°F. Lightly grease a cookie sheet and spoon dough in 1-1/2 inch balls onto the sheet. Bake for 9-10 minutes and cool on a wire rack.
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls