• Cook 16 oz apple cider over medium-low heat until it's reduced to 1/2 cup. Divide the reduced cider in half and set it aside to cool.

Make the Cookie Dough

• Preheat oven to 350 °F. Line 2 half sheet pans with parchment paper or a silicone baking mat. Sift together 7 ½ oz all purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon ground ginger and ½ teaspoon table salt, set aside
• In the bowl of a stand mixer or in a large mixing bowl, cream 8 oz unsalted butter with 8 oz granulated sugar and 4 oz light brown sugar on medium speed for about 2-3 minutes. Scrape the bowl and the beater.
• Add 2 large eggs, 1/4 cup of the reduced apple cider and 1 teaspoon vanilla extract. Mix until combined, scrape the bowl. With the mixer running on low speed, add the flour mixture. Add 10 oz old-fashioned rolled oats all at once and mix until almost combined. Add 1 large apple (¼" dice) and mix briefly to combine. You can finish mixing the dough off the mixer to avoid breaking up the apple cubes.
• Using a 1½ oz cookie scoop or a spoon, scoop the dough into 1½" balls. Set the cookies onto the prepared baking sheets at least 2" apart.
• Bake the cookies until golden brown around the edges and the center is set, about 8 minutes. While the cookies are baking, mix 2 oz confectioner sugar with the other 1/4 cup of reduced apple cider. The glaze should be the texture of pancake batter. Use a little water or sugar to adjust the glaze to the proper consistency.
• Remove the cookies from the oven. Allow them to cool enough so you can pick them up without breaking, but they are still slightly warm.
• Spread the glaze onto the cookies. As you glaze the cookies transfer them to a cooling rack. The glaze will set while the cookies finish cooling.