1. In a large bowl mix together the oat flour, oil, milk, honey and salt. Combine well, and wait about a minute for the oat flour to soak up the liquid.
2. Add in the lemon zest and dried cranberries and mix well. The dough will be a little sticky.
3. Gradually add some rye flour in, one tablespoon at a time, until the dough is no longer sticky. You may have to wait a minute for the rye flour to soak up the liquid. Otherwise, keep kneading until the dough is smooth.
4. Wrap the dough in plastic wrap and put it in the fridge for about an hour.
5. An hour later, divide the dough into two portions. Place one portion on one side of a large piece of parchment paper. Fold the other half of the paper over, and using a rolling pin, roll the dough out until it is slightly less than 1 cm thick. (The thicker the cookie is, the softer is will be.)
6. Repeat for the other piece of dough.
7. Place on parchment paper lined baking pan and bake at 350° F for about 10 minutes, or until cookies are lightly browned. 

Note: These were baked in a toaster oven. Since oven temperatures vary, check your cookies during the first five minutes of baking. You may require more or less baking time. These cookies bake up a little crisp on the outside, but soft and a little chewy on the inside.