In a medium size bowl with a hand mixer, or a stand mixer with the paddle attachment, cream together the butter and both sugars until smooth. Add the eggs and beat on high until combined. Scrape sides and bottom of bowl as needed. Add the vanilla and almond extracts and molasses and beat on high again until completely combined. Scrape again if needed. Set aside.
In a small bowl, whisk together flour, baking soda, salt, and nutmeg. Pour the dry ingredients into the wet ingredients and mix well on low until combined. With the mixer still on low, add oats, white chocolate chips, and sprinkles. Chill the dough for at least 45 minutes or up to 2 days in the refrigerator. If chilling for longer than an hour, allow dough to sit at room temperature for at least 20 minutes before rolling and baking.
Preheat oven to 350ºF (177ºC). Line one large baking sheet with parchment or a silicone baking mat and set aside.
Using a 1 ounce cookie scoop, scoop dough into your hand and roll into a ball. Place on baking sheet at least 1 and ½" apart.
Bake for 11-13 minutes or until edges just begin to brown. Remove from oven and allow to sit on baking sheet for at least 3 minutes. Cookies will look underdone, and will "set" as they cool on baking sheets. Cookies will stay fresh covered at room temperature up to 5 days. Baked cookies freeze well, as does unbaked rolled dough (up to 2 months). Do not thaw and add an extra minute to baking time.