Preheat oven to 350 degrees F., rack in the middle position.

1 and ½ cups rolled oats (uncooked dry oatmeal—use the old-fashioned kind that takes 5 minutes to cook, not the quick 1-minute variety)

½ cup salted butter (1 stick, 4 ounces, ¼ pound)

¾ cup white (granulated) sugar

1 teaspoon baking powder

1 teaspoon flour (that’s not a misprint—it’s only one teaspoon!)

½ teaspoon salt

1 teaspoon vanilla extract

1 large egg, beaten (just whip it up in a glass with a fork)

½ cup sweetened dried cranberries (I used Craisins)

½ cup white chocolate chips (I used Ghirardelli’s)

Measure the oatmeal and place it in a medium-sized bowl.

Melt the butter and pour it over the oatmeal. Stir until it’s thoroughly mixed.

In a small bowl, combine the white sugar, baking powder, flour, and salt. Mix well.

Add the sugar mixture to the oatmeal mixture and blend them together thoroughly.

Mix in the vanilla extract.

Add the beaten egg and stir until everything is combined.

Mix in the half-cup of sweetened dried cranberries. Then add the white chocolate chips and stir them in thoroughly.

Hannah’s 1st Note: I once used cherry-flavored Craisins in these cookies. That means I had to rename them Airy Cherry-Berry Cookies.

Line cookie sheets with foil, shiny side up. Spray the foil lightly with Pam or another nonstick cooking spray.

Drop the cookie dough by rounded teaspoonful onto the foil, leaving space for spreading. Don’t crowd these cookies together. Place no more than 6 or 8 cookies on each cookie sheet.

Hannah’s 2nd Note: Lisa and I use a 2-teaspoon cookie scoop to form these cookies down at The Cookie Jar. It’s the perfect size.

Bake your Airy Berry Cookies at 350 degrees F. for 12 minutes. Remove them from the oven and cool them on the cookie sheet for 5 minutes.

Pull the foil off the cookie sheet and onto a wire rack.

Let the cookies cool completely on the sheet of foil before you try to remove them.

When the cookies are completely cool, peel them carefully from the foil and store them in a cool, dry place. (Your refrigerator is NOT a dry place.)

If you want to dress up these cookies for special company, wait until they’re cool and then drizzle them with melted chocolate chips mixed with juice, milk, or a berry or coffee liqueur. The recipe is below:

CHOCOLATE DRIZZLE