Ingredients
Scale
- 10 tablespoons (140 g) unsalted butter
- 1 cup (95 g) old fashioned oats
- 1 cup, plus 2 tablespoons (140 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 1 tablespoon molasses (or honey)
- 1 cup (120 g) powdered sugar, sifted
- 2 tablespoons freeze-dried strawberry powder
- 2 to 3 tablespoons whole milk
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Brown the butter in a saucepan over medium heat until golden and aromatic; let cool.
- In a food processor, pulse oats until coarsely ground.
- Whisk together flour, baking soda, cinnamon, and salt in a bowl.
- In another bowl, combine cooled butter with both sugars and whisk well.
- Add egg, vanilla, and molasses (or honey), mixing until smooth.
- Gradually fold in dry ingredients and processed oats until just combined.
- Chill dough for at least 3 hours or overnight.
- Scoop onto prepared sheets, spacing them apart, and bake for 10–11 minutes.
- Allow cookies to cool before icing with a mixture of powdered sugar, strawberry powder, and milk.
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 8g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg