If the butter used in this recipe is unsalted, add 1/16 teaspoon of salt per 15 cookies
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Preheat oven to 350. Beat sugars and soft butter with hand mixer until creamy
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Add oat milk and vanilla to the butter mixture and combine w mixer until creamy
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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
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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