Description
Delicious strawberry-flavored oatmeal cookies topped with a sweet glaze.
Ingredients
Scale
- 2 cups old fashioned rolled oats
- 2 cups flour, spooned and leveled
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cups freeze dried strawberries
- 1 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2/3 cup brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp vanilla extract
- 1 ½ cups powdered sugar
- 2 ½ Tbsp freeze dried strawberry powder
- 2–3 Tbsp whole milk
- 1 Tbsp light corn syrup
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper. Set aside.
- Pulse the oats in a food processor about 10 times until they have some texture but are not finely ground. Transfer to a mixing bowl and set aside.
- Pulse the freeze dried strawberries in a food processor until they become a fine powder with a few small pieces remaining. Set aside.
- Add 3 Tbsp of the strawberry powder to the oats and whisk in flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk the melted and cooled butter with granulated sugar and brown sugar until smooth, ensuring all clumps are broken up.
- Whisk in the egg, egg yolk, and vanilla extract until fully blended.
- Add the dry ingredient mixture into the wet ingredients and stir until just combined.
- Allow the dough to chill for 10-20 minutes. If the dough feels too dry after chilling, add a small splash of milk to adjust the texture.
- Use a 2 Tbsp cookie scoop to portion the dough. Roll into balls and place on prepared baking sheets, keeping remaining dough in the refrigerator. Bake 6-8 cookies per batch.
- Bake cookies for 9-11 minutes. Avoid overbaking to maintain a soft and chewy texture. Immediately upon removal, use a circular cutter to gently spin and shape the cookies into perfect circles.
- Let the cookies rest on the baking sheet for a few minutes before transferring them to a parchment-lined wire rack to cool.
- In a mixing bowl, whisk together powdered sugar, 2 ½ Tbsp of strawberry powder, milk, corn syrup, and vanilla extract until smooth. The glaze should be thick.
- Dip the tops of cooled cookies into the glaze and set them on parchment paper to dry. Optionally, sprinkle with additional strawberry powder. The glaze will harden within 1-2 hours.
- Serve and enjoy the cookies! Store leftovers in an airtight container at room temperature for up to 5 days.
Notes
- Ensure butter is cooled before mixing to prevent the eggs from scrambling.
- Glaze can be adjusted for thickness by adding more powdered sugar or milk.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg