Banana-Oat Breakfast Cookies

Preheat oven to 350°F. Line 2 cookie sheets with parchment paper; set aside. In a large bowl combine banana, peanut butter, honey, milk, and vanilla. In a small bowl stir together oats, flour, cinnamon, and baking soda. Stir oat mixture into banana mixture until combined. Stir in dried cranberries.

Using a 1/4-cup measure, drop dough in mounds 3 inches apart onto the prepared cookie sheets. Using a narrow metal or small plastic spatula dipped in water, flatten and spread the mounds to 2 3/4-inch rounds (about 1/2 inch thick).

Bake for 14 to 16 minutes or until cookies are brown. Transfer to a wire rack; cool.