Begin by placing unsalted butter in a saucepan over medium heat. Stir occasionally for about 5-7 minutes until it turns golden brown.

While the butter is cooling, pulse the old-fashioned oats in a food processor until you achieve a mix of fine crumbs and larger bits, about 30 seconds.

In a large mixing bowl, whisk together the cooled brown butter, brown sugar, granulated sugar, and egg until fully combined.

Add molasses or honey to the wet mixture, and stir until fully integrated for added moisture.

In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, and salt.

Gradually fold the dry ingredient mixture into the wet ingredients along with the pulsed oats until just combined.

Scoop the dough into uniform balls and chill in the refrigerator for at least 3 hours or overnight.

Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper.

Place the chilled dough balls onto the preheated baking sheet, spacing them about 2 inches apart, and bake for approximately 10 minutes.

Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack.

Prepare the strawberry glaze by mixing freeze-dried strawberry powder with powdered sugar and a splash of milk until smooth.

Dunk each cooled cookie into the glaze and let excess drip off before placing it on a wire rack to set.

Allow the glazed cookies to sit for about 1-2 hours at room temperature until the glaze has fully set.