Banana Oat Breakfast Cookie

1. Preheat oven to 350 degrees. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl stir together banana, peanut butter, honey and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in the dried cranberries or raisins. 2. Using a 1/4 cup measure, drop mounds of dough 3 inches apart onto prepared baking sheets. Spread each mound of dough into a 2 3/4 inch round about 1/2 inch thick using a spatula dipped in water. 3. Bake, one sheet at a time, for 9 to 11 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.