1. If the butter used in this recipe is unsalted, add 1/16 teaspoon of salt per 15 cookies

1. Preheat oven to 350. Beat sugars and soft butter with hand mixer until creamy

1. Add oat milk and vanilla to the butter mixture and combine w mixer until creamy

1. Combine and whisk together flour, cinnamon, baking soda & salt if using. Add the dry ingredients to the wet and stir until just combined. Fold in the oats, cranberries and almonds. Don't overmix

1. Scoop onto parchment lined baking sheet in 35g irregular balls. Bake 9 minutes. The cookies will look underbaked when you pull them; they should firm up upon cooling. Don't overbake them because they'll dry out