1. Line a large cookie sheet with parchment paper. Set aside.
2. Place the butter in a medium saucepan over medium heat. Stir occasionally until butter has melted. Continue stirring often as butter begins to foam and crackle. Do not leave the butter unattended at this stage. Stir the butter as it sizzles and after about 4-5 minutes, bits of golden brown butter will fall to the bottom of the pan. The crackling sound will stop and the butter will be aromatic and amber in color. Do not brown the butter too much – we don’t want it dark, just golden.
3. Pour the butter into a large bowl. Be sure to scrape all of the brown bits from the pan. Set aside to cool for 20 to 25 minutes.
4. While the butter cools, pulse the oats in a food processor until they are a mix of fine crumbs (oat flour) and larger bits. Set aside.
5. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
6. Once the butter is cool to the touch, add the brown sugar and granulated sugar. Whisk to combine, about 1 minute.
7. Add the egg and vanilla, whisking to combine well.
8. Add the molasses and stir to incorporate.
9. Add the dry ingredients and the pulsed oats to the bowl and use a large spatula or wooden spoon to fold the ingredients together. Do not over mix.
10. Using a medium cookie scoop, divide the dough into uniform scoops and place on the prepared cookie sheet. Cover and chill overnight (or at least 3 hours).
11. Once the dough is chilled, preheat the oven to 350°F. Line two large baking sheets with parchment paper.
12. Remove the cookie dough from the refrigerator and transfer the dough balls onto the lined cookie sheet, about 2 to 3 inches apart. The cookies will spread a bit while baking. Bake one sheet at a time in the center of the oven for 10 to 11 minutes. The cookies should be set on the edges and golden brown. Do not over bake.
13. Remove the cookies from the oven. For perfectly uniform, round cookies, use a large circle cookie cutter or spatula to “scoot” the edges of the cookies towards the center.  Allow the cookies to cool on the baking sheet for 10 minutes before carefully transferring to a wire cooling rack. Cool completely before adding the icing.

Strawberry Icing

1. To make the icing, add the powdered sugar, freeze-dried strawberries and milk to a medium, shallow bowl.
2. Whisk together with a large fork. Mix until smooth and free of any lumps and bumps. The icing should be quite thick so that it grips on to the cookie tops when dunked. If adding pink food coloring for a more intense pink hue, stir it in now.
3. Dip the top of each cookie gently into the icing. You should feel some resistance as you try to pull the cookie away from the icing. If not, your icing is too thin.
4. Cover the top generously and then quickly flip the cookie upright and place on a wire rack to set.