In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and dark brown sugar for 4-5 minutes, scraping the bowl several times, until fluffy. Add the eggs, mixing on low to combine, then mix in the boiled cider and vanilla. The mixture will look a little lumpy or curdled at this point.
In a separate bowl, combine the flour, oats, pecans, corn starch, baking soda, salt, cinnamon and nutmeg. With the mixer on low, add the dry ingredients by spoonfuls, mixing just to combine. Use a spatula if you need to bring it together to incorporate all the flour.
Use an ice cream scoop/cupcake scoop with a release lever to portion the dough into 26 balls. Roll each ball in the remaining 1/4 cup granulated sugar. Place on a baking sheet, lined with parchment paper, and flatten each ball slightly with the palm of your hand. Refrigerate the dough balls for 10 minutes while you preheat the oven.
Preheat the oven to 350. Place the chilled dough balls three inches apart on a parchment lined baking sheet. Bake on the center oven rack for 10 minutes. Cool on the pan for several minutes, then transfer to a wire rack to cool.