Ingredients
10 tbsp. unsalted butter
1 cup old fashioned oats
cup all-purpose flour (spooned and leveled)
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg (room temperature)
1 tsp. vanilla
1 tbsp. molasses
1 cup powdered sugar (sifted)
2 tbsp. freeze-dried strawberry powder
2 - 3 tbsp. whole milk
gel pink food coloring
Directions
- 1
Line a large cookie sheet with parchment paper. Set aside.
- 2
Place the butter in a medium saucepan over medium heat. Stir occasionally until butter has melted. Continue stirring often as butter begins to foam and crackle.
- 3
Pour the butter into a large bowl. Be sure to scrape all of the brown bits from the pan. Set aside to cool for 20 to 25 minutes.
- 4
While the butter cools, pulse the oats in a food processor until they are a mix of fine crumbs (oat flour) and larger bits. Set aside.
- 5
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
- 6
Once the butter is cool to the touch, add the brown sugar and granulated sugar. Whisk to combine, about 1 minute.
- 7
Add the egg and vanilla, whisking to combine well.
- 8
Add the molasses and stir to incorporate.
- 9
Add the dry ingredients and the pulsed oats to the bowl and use a large spatula or wooden spoon to fold the ingredients together.
- 10
Using a medium cookie scoop, divide the dough into uniform scoops and place on the prepared cookie sheet. Cover and chill overnight (or at least 3 hours).
- 11
Once the dough is chilled, preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- 12
Remove the cookie dough from the refrigerator and transfer the dough balls onto the lined cookie sheet, about 2 to 3 inches apart.
- 13
Bake one sheet at a time in the center of the oven for 10 to 11 minutes.
- 14
Remove the cookies from the oven. For perfectly uniform, round cookies, use a large circle cookie cutter or spatula to “scoot” the edges of the cookies towards the center.
- 15
Allow the cookies to cool on the baking sheet for 10 minutes before carefully transferring to a wire cooling rack. Cool completely before adding the icing.
- 16
To make the icing, add the powdered sugar, freeze-dried strawberries and milk to a medium, shallow bowl.
- 17
Whisk together with a large fork. Mix until smooth and free of any lumps and bumps.
- 18
Dip the top of each cookie gently into the icing.
- 19
Cover the top generously and then quickly flip the cookie upright and place on a wire rack to set.