Strawberry Iced Oatmeal Cookies (Print Version)

Chewy brown butter cookies with pulsed oats and cinnamon, topped with vibrant strawberry icing for the perfect sweet treat.

# Ingredients:

→ Cookie Base

01 - 140g unsalted butter
02 - 95g old fashioned oats
03 - 140g all-purpose flour, spooned and leveled
04 - 1 teaspoon baking soda
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon salt
07 - 100g granulated sugar
08 - 100g light brown sugar
09 - 1 large egg, room temperature
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon molasses (or honey)

→ Strawberry Icing

12 - 120g powdered sugar, sifted
13 - 2 tablespoons freeze-dried strawberry powder
14 - 2 to 3 tablespoons whole milk
15 - 1 drop pink gel food coloring (optional)

# Steps to Follow:

01 - Line a large cookie sheet with parchment paper and set aside.
02 - Melt butter in a saucepan over medium heat, stirring often. Continue cooking for 4-5 minutes until golden brown specks form and the butter develops a nutty aroma. Pour immediately into a large mixing bowl and allow to cool for 20-25 minutes.
03 - Pulse the oats in a food processor until you have a mixture of fine crumbs and larger bits.
04 - In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
05 - Once the browned butter has cooled, whisk in both sugars until combined. Add the egg, vanilla, and molasses (or honey), mixing until well incorporated.
06 - Fold the dry ingredient mixture and pulsed oats into the wet ingredients using a spatula, being careful not to overmix.
07 - Scoop the dough into balls using a medium cookie scoop. Place on the prepared sheet, cover, and refrigerate for at least 3 hours or overnight.
08 - When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
09 - Arrange chilled dough balls on the prepared baking sheets, spacing them 2-3 inches apart. Bake one sheet at a time for 10-11 minutes, until edges are golden.
10 - Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
11 - In a shallow bowl, combine sifted powdered sugar, freeze-dried strawberry powder, and milk. Stir until smooth. Add optional pink gel food coloring if desired.
12 - Dip the top of each cooled cookie into the strawberry icing. Flip upright and place on a wire rack to allow the icing to set completely.

# Additional Notes:

01 - Allow browned butter to cool before adding sugars to prevent them from melting.
02 - Chilling the dough is essential for flavor development and preventing excessive spreading during baking.
03 - Store in an airtight container at room temperature for up to 5 days.
04 - Un-iced cookies can be frozen for up to 3 months. Thaw and ice before serving for best results.

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