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 extract
- 1 tablespoon molasses (or honey)
- 1 cup (120 g) powdered sugar, sifted
- 2 tablespoons freeze-dried strawberry powder
- 2 to 3 tablespoons whole milk
- 1 drop gel pink food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper.
- Melt unsalted butter in a saucepan over medium heat until golden brown; let cool.
- Pulse old-fashioned oats in a food processor until finely chopped; set aside.
- In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- Combine cooled butter with sugars and mix well; add egg, vanilla, and molasses.
- Fold in the dry ingredients along with the pulsed oats until just combined.
- Chill the dough for at least three hours or overnight.
- Scoop dough onto prepared sheets, spacing evenly.
- Bake for 10–11 minutes until edges are golden brown; cool before icing.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg