Cranberry~Apple Cider Oatmeal Cookies

Pumpkin patches are abundant in our landscape now, but here in the Pacific Northwest, there are two other crops we associate with Fall--apples and cranberries.  Our state has led the country in apple production since the 1920s and it's no wonder with our favorable climate conditions. In addition to apples, cranberries, which are one of the three fruits indigenous to the North America, are grown in both Washington and Oregon (as well as, Massachusetts and New Jersey).  Those flavours are what I associate with the changing season and what I chose to include in an oatmeal cookie just perfect for afternoon tea or sharing with your children after school to hear about their day.

Cranberry~Apple Cider Oatmeal Cookies
1 cup (2 sticks) unsalted butter, at room temperature
1 cup light (or dark) firmly packed brown sugar
4 T Boiled Cider *

1 large egg

2 tsp. vanilla extract
3 cups Old Fashioned Oatmeal (don't use the Quick-Cook)
1 1/4 cups King Arthur all-purpose flour
1/2 tsp. baking soda
3/4 tsp. salt
1 cup dried cranberries
1 cup lightly toasted pecans, chopped

* If you want to make your own boiled cider--place 4 cups of apple cider in a 2 quart sauce pan.  On medium/low heat, cook the cider slowly reducing it down to about 1/2 to 3/4 cup.  The consistency should resemble maple syrup when you're done.  Cool completely before adding the 4 tablespoons to the cookie batter.  Boiled cider is also a wonderful addition to apple pie filling!

Preheat oven to 325F-degrees.  Line a baking sheet with parchment paper and set aside.
In a stand mixer, using the paddle attachment, cream the butter, brown sugar, and boiled cider.  Scrape down the sides of the bowl as necessary.  Add the egg and vanilla extract and beat again to combine.

Add the remaining ingredients and mix on low speed to combine.  Use a 2-3Tablespoon Scoop to measure out the dough onto the baking sheet, spacing about 2-inches apart.  Bake in the preheated oven for 13-15 minutes, until golden brown and the cookies are completely set (no "wetness" on top). 

Cool about 5 minutes on the baking sheet before transferring to a rack to cool completely.  These cookies pack a lot of Fall flavour and sure to be a winner.  

One of my favorite things to give (and send to the grands) are cookies.  Creating your packaging to match the season just makes it even more special.  Enjoy!