Description
A delightful fusion of chewy oats and sweet strawberry icing, these cookies blend nostalgia with modern flavors.
Ingredients
Scale
- 1 cup Unsalted Butter (or coconut oil for dairy-free)
- 1 cup Brown Sugar (or coconut sugar)
- 1/2 cup Granulated Sugar (or sugar alternative)
- 1 Large Egg (or flax egg for vegan)
- 1 teaspoon Vanilla Extract
- 1/4 cup Molasses (or Honey, or agave syrup)
- 1 1/2 cups All-Purpose Flour (or gluten-free flour blend)
- 2 cups Old-Fashioned Oats
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Ground Cinnamon (optional)
- 1/4 teaspoon Salt
- 1/2 cup Freeze-Dried Strawberries
Instructions
- Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- Cream together the unsalted butter, brown sugar, and granulated sugar until fluffy.
- Mix in the egg and vanilla extract until incorporated.
- Add the molasses and mix until smooth.
- In another bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
- Gradually incorporate the dry ingredients into the wet mixture.
- Fold in the oats and freeze-dried strawberries gently.
- Scoop tablespoon-sized balls of dough onto prepared sheets.
- Bake for 12-15 minutes until lightly golden.
- Cool before icing with a mixture of powdered freeze-dried strawberries and water.
Notes
Store in an airtight container for up to one week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg