For the cranberry pecan oat cookies: Preheat the oven to 350 degrees F. Line 4 baking sheets with parchment paper. Toast the pecans in the oven for 7 minutes until fragrant. Once cool crush into large pieces either with your hands or the bottom of a heavy mug. Don't make them too small, you want texture. In a medium bowl, stir together the oats, flour, baking soda, cinnamon, salt and coriander. In a stand mixer, on medium speed, cream the butter with both sugars and zest until fluffy. Add the eggs, one at a time, followed by the vanilla. On low speed, mix in the flour/oat mixture in two installments. Mix until just combined. Stir in the pecans and cranberries. Scoop the dough onto the prepared baking sheets, about 2 tablespoons of dough per cookie, and bake for about 14 minutes. The center of the cookie should be slightly soft but the edges will be lightly browned. Let cool on the sheet for 5 to 10 minutes. Run a metal spatula under each cookie to loosen it from the sheet and cool completely on the sheet.
For the bourbon glaze: In a small bowl, whisk together the confectioners' sugar, bourbon and 1 1/2 teaspoons of water, stirring until thick and smooth. Adjust the consistency with additional water if needed. For an alcohol-free glaze, whisk together the confectioners' sugar, orange juice and 3 to 4 teaspoons of water, gradually adding the water until the glaze is thick and drizzle-able. While the cookies are still warm, pipe zig-zags across each cookie. Let the cookies cool completely and the glaze harden. Cook's Note: You don't want to totally cover the cookies with the glaze since it has quite a kick. Or, maybe you do depending on your relatives.
Recipe courtesy of Zac Young