In a large mixing bowl, cream together the butter, sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time until well combined. Mix in the water and the almond extract. To the bowl, add the flour, oats, baking soda, salt and cinnamon. Stir with a wooden spoon until a uniform dough is achieved. Scoop dough onto cookie sheets in heaping tablespoonfuls, or use an ice cream scoop, flattening slightly. Bake for 10-12 minutes or until cookies are golden brown. Cool for 5 minutes on the cookie sheet before transferring to a wire rack to continue cooling. While the cookies are cooling, prepare the cream filling.