Oatmeal Clouds

Preheat oven to 350°F (175°C).

Bring the water to a boil in a small saucepan. Add dried cranberries and lower heat, simmering for five minutes.

Drain the fruit, reserving 1 cup of the simmering water.

Toss the drained cranberries with 1/4 cup of flour, making sure the fruit is evenly coated. Set aside.

Using a large mixing bowl, combine the retained simmering water, melted butter, sugar, eggs, vanilla extract and spices. Blend with an electric mixer until well combined. Add the baking soda and blend just to mix in.

Add the flour 1/4 of a cup at a time, mixing with the electric mixer just until each addition is completely incorporated.

Add the oatmeal and cranberries and mix in by hand until the batter is completely and evenly blended and the cranberries are evenly distributed throughout.

Drop by rounded spoonfuls onto a parchment or silicon-lined cookie sheet. Bake at 350°F for 10 to 12 minutes or until golden brown and puffed.