Melt the butter in the microwave or in a saucepan. In a mixing bowl, whisk together hot melted butter and sugar, then mix in the molasses, vanilla and egg.
In a second bowl mix together flour, salt, baking soda and cinnamon. Stir flour mixture into sugar mixture until thoroughly combined.
Stir in milk, then stir in oats, pecans and raisins (or dried cranberries)
At this point the dough should be a bit soft. Put the bowl in the refrigerator and chill the dough just until it is firm enough to hold its shape when scooped (about 30 minutes).
Using a generous (heaping) 1/4 cup measure, scoop dough into 10 equal portions. Roll each portion into a ball and shape into a neat mound with a flat top. Place dough mounds in refrigerator and chill, covered, until ready to bake.
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or nonstick foil.
Place 4 or 5 chilled dough mounds on a cookie sheet.
Bake for about 15 minutes or until cookies appear brown and set. Let cool on the baking sheet for about 5 minutes, then transfer to a wire rack and let cool completely.minutes. Transfer cookies to a rack and let them cool and crisp on rack.
Repeat with remaining cookies. The cookie get sturdier and sturdier the more they cool. The should be sturdy enough to be individually wrapped and propped up in an appealing manner. This one is not propped up, but it is individually wrapped.
If you don't have a scale, make sure to stir and aerate your flour before measuring. Do not pack the cup.