Chinese Five-Spice Oatmeal Cookies

2 cups butter, softened
2 cups packed brown sugar
2 eggs
1 tbsp VE Vanilla
6 cups quick-cooking rolled oats
2 cups all-purpose flour
2 tsp VE cinnamon
1 tbsp VE Chinese Five-Spice
1 tsp each baking soda & salt
3 cups dried cranberries or raisins

Line baking pan with parchment paper & set aside. In bowl, beat butter with brown sugar until light & fluffy; beat in eggs, 1 at a time, & VE Vanilla. In separate bowl, mix together oats, flour, VE Chinese Five-Spice Powder, VE Cinnamon, baking soda & salt. Stir into butter mixture in 3 additions. Stir in cranberries. Drop by rounded tablespoonfuls onto prepared pan, 2 inches apart; flatten slightly. Bake in 350F oven for about 12 minutes or until bottoms are golden. Let cool on pan for about 2 minutes then remove to cooling rack to cool completely. Makes about 90 cookies. Recipe could easily be cut in half.