Cranberry Almond Cookies with Greek Yogurt Chips

Preheat oven to 350 degrees F (180 degrees C) and place rack in center.

In a small bowl, stir together all-purpose flour and baking soda. Set aside.

In a large mixing bowl, with a hand mixer, beat butter, caster sugar, and brown sugar on medium speed until light and fluffy.

Reduce the mixer speed to low, and add salt, vanilla extract, and eggs. Beat for approximately 1 minute.

Add in flour mixture, and beat until just combined. Do not over mix.

Fold in dried cranberries, Greek yogurt baking chips, and roasted almonds. Make sure they are evenly distributed.

Line a baking sheet with parchment paper.

In heaping tablespoon size balls, place cookie dough 2 inches apart on the baking sheet.

Cook for around 12 minutes, checking a little earlier in case your oven runs hot.

Let the cookies cool on the pan for 2 minutes, then transfer to wire cooling racks to cool completely.