Chewy Oatmeal Cranberry Cookies

• 2 cups all-purpose flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon pure vanilla extract
• 3 tablespoons milk
• 2 large eggs
• 1/2 lb unsalted butter
• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 3 cups old fashioned oats
• 1 cup dried cranberries

1. 1. In a bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda.
2. 2. In a small bowl, whisk together the eggs, milk and vanilla.
3. 3. In the bowl of a mixer, using a paddle attachment, combine the room temperature butter with the sugars. Beat on medium speed until mixture is light and fluffy.
4. 4. Set the mixer to low speed, and gradually add egg mixture to the sugar mixture- beat well.
5. 5. Add flour mixture- beat just until combined.
6. 6. Remove bowl. Stir in the oats and cranberries.
7. 7. Cover and put dough in the refrigerator until firm, at least 2-3 hours. (Can be left longer.).
8. 8. Preheat oven to 350 degrees. Line a few baking sheets with parchment paper. If you only have one baking sheet, place extra dough back in refrigerator between bakings.
9. 9. Shape pieces of dough into 2-tablespoon balls and place 3 inches apart on sheets.
10. 10. Press with the bottom of a glass to flatten dough into 2-inch-diameter.
11. 11. Bake until golden but still soft in center, 16 to 18 minutes, turning sheets halfway through for even baking.
12. 12. Remove from oven; transfer with parchment to a wire rack to cool. Store in airtight container at room temperature for up to 1 week.

flour, salt, cinnamon, baking powder, baking soda, vanilla, milk, eggs, unsalted butter, lightbrown sugar, granulated sugar, oats, cranberries

Taken from www.food.com/recipe/chewy-oatmeal-cranberry-cookies-432803 (may not work)