INSTRUCTIONS
1. Preheat oven to 350 °F.
2. Lightly coat two cookie sheets with cooking spray; set aside.
3. In a large bowl, stir together banana, peanut butter, honey, and vanilla.
4. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda.
5. Stir the oat mixture into the banana mixture until combined.
6. Stir in dried cranberries.
7. Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared baking sheets.
8. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2-inch thick.
9. Once baked, each cookie will be about 3-1/2 to 4 inches in diameter.
10. Bake, one sheet at a time, for 14 to 16 minutes or until browned.
11. Transfer to wire racks to cool completely.
12. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.
