1. I always start by lining a large cookie sheet with parchment paper and setting it aside.
2. Then I place my butter in a medium saucepan over medium heat. I stir occasionally until the butter melts completely. As it begins to foam and crackle, I make sure to stay with it (never leave this unattended!). With continued stirring for about 4-5 minutes, I watch for those magical golden brown bits to fall to the bottom of the pan. The crackling sound stops, and I know it’s ready when the butter becomes aromatic and amber in color. I’m careful not to brown it too much – I want it golden, not dark.
3. I pour the browned butter into a large bowl, making sure to scrape all those flavorful brown bits from the pan. Then I let it cool for 20-25 minutes.
4. While my butter is cooling, I pulse the oats in my food processor until they’re a mix of fine crumbs (like oat flour) and larger bits.
5. In a separate medium bowl, I whisk together the flour, baking soda, cinnamon, and salt.
6. Once my butter has cooled to the touch, I add both sugars and whisk for about a minute until well combined.
7. Next, I add the egg and vanilla, whisking until everything is nicely incorporated.
8. I stir in the molasses until fully blended.
9. Then I add my dry ingredients and pulsed oats to the bowl, using a large spatula or wooden spoon to fold everything together. I’m always careful not to overmix at this stage.
10. Using a medium cookie scoop, I portion the dough into uniform balls and place them on my prepared cookie sheet. These need to chill overnight (or at least 3 hours if I’m in a hurry).
11. When I’m ready to bake my Strawberry Iced Oatmeal Cookies, I preheat the oven to 350°F and line two large baking sheets with parchment paper.
12. I transfer the chilled dough balls onto the lined cookie sheets, spacing them about 2-3 inches apart since they’ll spread while baking. I always bake one sheet at a time in the center of the oven for 10-11 minutes. The cookies should be set on the edges and golden brown – never overbake!
13. After removing them from the oven, I sometimes use a large circle cookie cutter or spatula to “scoot” the edges toward the center for perfectly round cookies. Then I let them cool on the baking sheet for 10 minutes before carefully transferring them to a wire cooling rack. They need to cool completely before I add my strawberry icing.

For my Strawberry Icing:

1. I add the powdered sugar, freeze-dried strawberries, and milk to a medium, shallow bowl.
2. Using a large fork, I whisk everything together until the mixture is smooth and free of lumps. The strawberry icing should be quite thick so it adheres well to the cookie tops when dunked. If I want a more intense pink color, this is when I add that drop of pink food coloring.
3. I gently dip the top of each cookie into the icing. I know the consistency is right when I feel some resistance as I pull the cookie away. If it feels too thin, I add a bit more powdered sugar.
4. After covering the top generously, I quickly flip the cookie upright and place it on a wire rack to set.