Description
Strawberry Oatmeal Cookies are soft and chewy homemade cookies made with browned butter, old-fashioned oats, warm cinnamon, and a sweet strawberry icing. They have lightly crisp edges, tender centers, and a cozy buttery aroma with a fruity finish.
Ingredients
Scale
- 10 tbsp (140 g) unsalted butter
- 1 cup (95 g) old-fashioned oats
- 1 cup + 2 tbsp (140 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tbsp molasses or honey
- 1 cup (120 g) powdered sugar, sifted
- 2 tbsp freeze-dried strawberry powder
- 2–3 tbsp milk
- 1 drop pink gel food coloring (optional)
Instructions
- Melt the butter in a saucepan over medium heat, stirring frequently until it turns golden brown and smells nutty, about 4–5 minutes. Transfer it to a bowl and let it cool for 20–25 minutes.
- Pulse the oats in a food processor until they are partially ground, leaving a mix of fine and coarse pieces. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the granulated sugar and brown sugar to the cooled browned butter and whisk until combined. Mix in the egg and vanilla extract, then stir in the molasses or honey.
- Fold in the dry ingredients and the oats with a spatula just until combined. Do not overmix.
- Scoop the dough into balls and place them on a lined baking sheet. Cover and chill for at least 3 hours or overnight.
- Preheat the oven to 350°F (175°C). Arrange the chilled dough balls 2–3 inches apart on baking sheets and bake for 10–11 minutes, until the edges are set and the centers are still soft.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
- Whisk together the powdered sugar, freeze-dried strawberry powder, and milk until the icing is smooth and thick. Add the pink gel food coloring if desired.
- Dip or drizzle the icing over the cooled cookies. Let the excess drip off and allow the icing to set for 1–2 hours before serving or storing.
Notes
- Chill the dough well to prevent the cookies from spreading too much.
- Pulse the oats only partially for the best chewy, crinkled texture.
- Do not overbake; the centers should still look soft when removed from the oven.
- Use freeze-dried strawberry powder instead of fresh strawberries for the strongest flavor and best icing texture.
- Let the browned butter cool before mixing the dough so the cookies keep their structure.
- Allow the cookies to cool completely before glazing so the icing sets properly.
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 275
- Sugar: 28g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0.3g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 41mg