OATMEAL CRANBERRY COOKIES

Steps:

• 1. In food processor pulse cranberries and 1/4 cup sugar a few times to roughly chop. Place in bowl and set aside.
• 2. In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside
• 3. Back in food processor combine eggs and remaining sugar and brown sugar. Run until well combined. Add eggs, Vanilla, and milk. Run until well combined. Add flour mixture and run until well combined. Remove from food processor and stir in oats and then fold in Cranberries.
• 4. Cover and refrigerate at least 2 hours. You can wrap in plastic wrap and freeze at this point too, if you want to make at a later date.
• 5. Preheat oven to 350°. Line cookie sheet with parchment paper. Roll about 2 tablespoons into a ball. Smash down with a drinking glass. Bake 16 minutes for a soft cookie or 18-20 for a crispier cookie (I like soft.) Remove to cooling rack. Cool completely or eat them warm. Enjoy!