Oatmeal Cranberry Cookies

1/2 lb	unsalted butter (2 sticks)
1 1/4	cups brown sugar
1/2	cup granulated sugar
2	large eggs
2	teaspoons vanilla extract
2 	tablespoons milk
2 	cups rolled oats
2 	cups all-purpose flour
1 	teaspoon baking soda
1 	teaspoon cinnamon
1	teaspoon salt
2 	cups dried cranberries

Cream butter and sugars until fluffy, beat in eggs, vanilla and milk.

In a separate bowl, combine oats, flour, baking soda, cinnamon, salt.

Add dry ingredients to butter mixture and stir until combined.

Stir in cranberries.  

Divide dough in half, roll into a log about 1 1/2
inches in diameter. Refrigerate until firm.

Heat oven to 350, slice logs into cookies, bake
on parchment lined cookie sheets leaving 1 1/2 
inches between cookies.

Bake for 12 to 14 minutes or until golden brown.

Cool on a wire rack. --From Martha Stewart's "Living" Magazine.