1 Cup all-purpose flour 1 large egg
1/4 Tsp table salt 1 Stick unsalted butter, room temp
1/4 Tsp ground cinnamon 1 Cup packed light-brown sugar
1/2 Tsp baking powder 1 1/2 Cup old-fashioned oats
1/2 Tsp baking soda 3/4 Cup dried cranberries
1/2 Tbl orange extract
1 1/2 Tbl milk
Preheat oven to 350 degrees. In a medium bowl, stir together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium speed until light and fluffy. Reduce speed to low, gradually add eggs, one at a time, until incorporated fully. Add orange extract and milk, beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and cranberries.
Line several baking sheets with parchment paper or silicone baking sheets set aside. Scoop about 1 tbl of mixture and place on cookie sheet 1.5 to 2 inches apart. Repeat with the remaining dough. Bake until golden, about 16 minutes. Remove from oven; transfer to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.