Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until lightened in color and creamy, about 2 minutes, scraping down the sides of the bowl as needed. Add the eggs, vanilla and almond extract; beat on medium speed until well combined.
In a bowl, whisk together the flour, salt, baking powder and baking soda. Add to the wet ingredients and mix on low speed until just combined, scraping down the sides of the bowl as needed. Add in the granola and mix until just incorporated.
Use an ice cream scoop to scoop about ¼ cup of dough at a time onto the prepared cookie sheet. These make very large cookies, so leave at least 2 inches of space between them - you will likely be able to fit no more than 6 cookies per sheet.
Bake for 15-18 minutes, until the edges are golden and the centers are set. Allow to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Store in an airtight container for up a week - if they last that long.