Step 1

In a large mixing bowl cream the shortening and sugars.

Step 2

Add the egg and vanilla.  Mix well.

Step 3

Add 2 packages of apple cider mix and ¼ cup plus 1 tablespoon of bottled apple cider (being sure to shake up the bottle if there is sediment collected on the bottom)..

Step 4

Mix well, but carefully (the dough will splash if mixed too vigorously).

Step 5

In a small bowl, sift together the flour, salt, baking powder, and baking soda.

Step 6

Add the dry ingredients to the wet ingredients in small batches, mixing well before adding the next batch.

Step 7

Stir in 1 cup of oats.

Step 8

Chop enough raisins to make ⅓ cup  and mix them into the dough.

Step 9

Core, peel, quarter, and finely chop 1 Granny Smith apple.

Step 10

Stir each quarter into the dough as soon as they are chopped.

Step 11

Place on a greased cookie sheet by rounded teaspoonfuls (the kind of teaspoon you eat with)

Step 12

Bake at 350 degrees for 10 minutes -- watch to make sure the cookies don’t overbrown.

Step 13

Remove the cookies from the baking sheet immediately and cool on racks.To

Step 14

Pour ½ cup butterscotch sauce into a small bowl.

Step 15

Add 1 tablespoon cornstarch mixed into 1 tablespoon of cold water.

Step 16

Stir into the butterscotch syrup.

Step 17

Microwave on high for 2 minutes, stirring every 30 seconds.

Step 18

The butterscotch sauce will continue to thicken after it cools.

Step 19

Using a spoon, drizzle over plated cookies in a zigzag pattern.

Step 20

Only drizzle cookies you are planning to serve the same day.

Step 21

Otherwise, store the butterscotch sauce in the refrigerator and microwave to warm for drizzling cookies as needed.