Soft oatmeal cookies with cranberries

Ingredients:

• 1 and 3/4 cups premium flour
• 1 teaspoon apple pie spice mix
• 3/4 tsp baking powder
• 0.5 tsp of soda
• 0.5 tsp salt
• 220 g unsalted butter at room temperature
• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 2.5 cups oatmeal
• 1 and 1/4 cups dried cranberries
• 1 cup powdered sugar
• 1 tbsp. milk

Preparation:

1. In a medium bowl, whisk together the flour, apple pie spice, baking powder, baking soda, and salt; set aside. In a large bowl, beat the butter, brown sugar, and granulated sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce mixer speed to low; beat in the eggs one at a time, then add the vanilla extract. Fold in the flour mixture and mix until smooth. Using a wooden spoon, fold in the oats and cranberries. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.
2. Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper. Form the dough into 2-inch (5 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets; press with a spatula to flatten.
3. Bake, rotating the baking sheets halfway through, until the cookies are golden brown but still soft in the center, 15 to 20 minutes. Slide the cookies off the parchment and onto a wire rack and let cool completely.
   
   Prepare the glaze:
   
   In a bowl, combine powdered sugar and milk. Drizzle the glaze over the cookies; let set for 5 minutes.