Instructions: Cream butter and sugars until fluffy. Beat in eggs, vanilla and milk. In a separate bowl, combine oats, flour, baking soda, cinnamon and salt. Add dry ingredients to butter mixture and stir until combined. Stir in cranberries. Divide dough in half, roll into a log about 1.5 inches in diameter. Refrigerate until firm.

Heat oven to 350 degrees. Slice logs into cookies about .25 to .5-inch thick and bake on parchment-lined cookie sheets leaving 1.5 inches between cookies. Bake 12 to 14 minutes or until golden brown. Cool on a wire rack.

Amount will depend upon thickness of cookies.

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