Preheat oven to 350 degrees F (175 degrees C) and place rack in center.
In a small bowl, stir together All-Purpose Flour (2 1/4 cup) and Baking Soda (1/2 teaspoon). Set aside.
In a large mixing bowl, with a hand mixer, beat Butter (1 cup), Caster Sugar (1/2 cup), and Brown Sugar (1 cup) on medium speed until light and fluffy.
Reduce the mixer speed to low, and add Salt (1/2 teaspoon), Vanilla Extract (2 teaspoon), and Egg (2). Beat for approximately 1 minute. Add in flour mixture, and beat until just combined. Do not over mix.
Fold in Dried Cranberries (3/4 cup), Greek Yogurt Baking Chips (3/4 cup), and Roasted Almonds (1/2 cup). 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.