Preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
On a small plate, combine the cinnamon sugar. In a medium-sized bowl, combine the last 4 ingredients. Set both aside.
Using an electric handheld or stand up mixer, beat the butter and sugars until creamy. Add the eggs, vanilla, and apple syrup one at a time and blend, scraping down the sides of the bowl as you go along. Carefully add the dry ingredients and mix well. Stir in the oats until well combined.
Chill in the fridge for 30 minutes. Using a small spoon, scoop enough of the cookie dough into your hands to roll out golf ball-sized cookies and press to flatten to 3/4 inch thickness. Dip each top in the cinnamon sugar mixture and bake for 15 minutes.
*Reduced Apple Cider has become a necessary staple in many households and is so easy to make with any of our apple juices or ciders. Simply boil 1 gallon (128oz) of North Coast unfiltered apple juice or cider for about five hours, stirring regularly to prevent burning, especially towards the end. You will end up with about 20oz of delicious apple syrup that you can use in place of maple syrup at the breakfast table, in salad dressings, cocktail recipes, or anything that could use a little burst of natural sweetener.
