Cranberry Soft Cookies

These cookies are delicious and very moist. I bake them for exactly 14 mins and they are a very light colored cookie. I sprinkle a little granulated sugar on top for a little sweetness (optional). The cranberries supply the tangy taste and the batter is mild and not overly sweet. The dough is very sticky so a mini cookie scoop is needed. Daddy really loves these.
 * 11 tablespoons butter, softened
 * 1 cup sugar
 * 1 cup packed brown sugar
 * 1 egg
 * 1/3 cup milk
 * 3 1/4 cups all-purpose flour
 * 1 1/2 teaspoon baking powder
 * 1/2 teaspoon salt
 * 2-1/2 cups halved fresh cranberries
 * 1 cup finely chopped walnuts
 * 1) Heat the oven at 350°F. Line a couple of cookie sheets with parchment paper. Set aside.
 * 2) In a large bowl, cream butter and sugars until light and fluffy.
 * 3) Beat in the egg and milk. Stir to combine. Scrape the sides of the mixing bowl with a spatula.
 * 4) Combine the flour with the baking powder and salt; gradually add to the creamed mixture and mix well. Stir in the cranberries and walnuts.
 * 5) With a medium size ice-cream scoop, drop cookie dough on the prepared baking sheets. Bake for 12-15 minutes or until golden brown. Remove to wire racks to cool.