In a large mixing bowl or stand mixer, beat the butter and sugars together until light and fluffy. Add eggs one at a time, blending well after each addition. Add vanilla extract and mix well. Slowly blend in half of the oat and flour mixture, then add the ¼ cup of milk and mix well. Add the remaining oat and flour mixture along with the cranberries and pecans, and stir just enough to combine. Drop cookie dough by the heaping teaspoonful onto lined sheet pans and slightly flatten each cookie. Bake 12-14 minutes until cookies are just beginning to brown. Remove from pans and cool on racks before storing.