As I sifted through my pantry, searching for inspiration, I stumbled upon a box of old-fashioned oats and a bag of freeze-dried strawberries. Instantly, I was transported to those sunny summer afternoons spent baking with my family. That moment led me to create these delightful Strawberry Iced Oatmeal Cookies, where chewy oats meet the refreshing sweetness of strawberries. Not only are these cookies a fun, fruity treat perfect for any occasion, but they also cater to both vegan and gluten-free diets, making them versatile for everyone at the table. With their easy prep and crowd-pleasing appeal, I’m thrilled to share this recipe that promises to light up your summer gatherings. Could this be the treat that steals the show at your next event?
Why Are These Cookies So Irresistible?
Chewy Texture: These Strawberry Iced Oatmeal Cookies boast a delightful chewy consistency that provides comfort in every bite.
Versatile Options: Easily adaptable, simply swap in coconut oil for a dairy-free option or gluten-free flour for those avoiding gluten.
Sweet Strawberry Glaze: The icing, made from freeze-dried strawberries, adds a vibrant burst of flavor and eye-catching color that will impress your guests.
Quick to Prepare: With minimal skills required, these cookies can be whipped up in no time, making them perfect for spontaneous get-togethers or leisurely baking days.
Crowd-Pleasing Delight: Whether paired with a scoop of vanilla ice cream or enjoyed solo, these cookies will win over the hearts (and taste buds) of everyone at your summer gatherings! Try serving them alongside fresh fruit salad for an unbeatable treat.
Strawberry Iced Oatmeal Cookies Ingredients
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For the Cookie Dough
• Unsalted Butter – Adds richness and moisture; substitute with coconut oil for a dairy-free version.
• Brown Sugar – Provides deep sweetness and moisture; coconut sugar can be used for a richer flavor.
• Granulated Sugar – Balances sweetness and assists in browning; can be substituted with a sugar alternative if desired.
• Large Egg – Acts as a binder and adds structure; replace with a flax egg for a vegan option.
• Vanilla Extract – Enhances flavor profile; use pure vanilla for the best results.
• Molasses (or Honey) – Contributes sweetness and depth; agave syrup is an acceptable substitute.
• All-Purpose Flour – Essential for cookie structure; substitute with a gluten-free flour blend if needed.
• Old-Fashioned Oats – Provides chewiness; do not substitute with quick oats.
• Baking Soda – Leavening agent; no substitutions recommended.
• Ground Cinnamon – Optional spice for warmth; can be omitted if desired.
• Salt – Balances sweetness; sea salt can be used as an alternative. -
For the Icing
• Freeze-Dried Strawberries – Used for icing; fresh strawberries are not recommended due to moisture content.
• Powdered Sugar – Essential for icing consistency; ensure to sift for a smooth texture.
• Water – Just enough to achieve a pourable glaze; adjust as needed for desired consistency.
These Strawberry Iced Oatmeal Cookies are not only a delightful summertime treat but also adaptable for numerous dietary preferences. Happy baking!
Step‑by‑Step Instructions for Strawberry Iced Oatmeal Cookies
Step 1: Brown the Butter
Begin by melting 1 cup of unsalted butter in a saucepan over low heat. Stir it constantly for about 5-8 minutes until it turns golden brown and develops a nutty aroma. Remove the saucepan from heat and allow the browned butter to cool for 20-25 minutes. This step is crucial as it enriches the flavor of your Strawberry Iced Oatmeal Cookies.
Step 2: Prepare Oats
In a food processor, pulse 2 cups of old-fashioned oats until they’re a mix of fine and chunky pieces, which will lend a delightful texture to your cookies. This should take about 30 seconds. Be careful not to turn them into a powder. Once done, set the processed oats aside as you’ll fold them into the dough later.
Step 3: Mix Wet Ingredients
In a large mixing bowl, combine the cooled browned butter with 1/2 cup of brown sugar and 1/2 cup of granulated sugar. Beat the mixture with an electric mixer until it becomes creamy and well-blended, which should take about 2-3 minutes. Add in the large egg and 1 teaspoon of vanilla extract, mixing until smooth and fluffy.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon (if using), and a pinch of salt. This ensures even distribution of the leavening agent and spices. Gradually add this dry mixture to the wet ingredients while gently folding until just combined, being careful not to over-mix.
Step 5: Mix Dough
Now, incorporate the pulsed oats into the cookie dough, using a spatula to fold them in until evenly distributed. This should only take a minute or so. The dough will be thick and slightly sticky, which is perfect for shaping. Remember, the oatmeal is what gives the Strawberry Iced Oatmeal Cookies their chewy consistency.
Step 6: Chill Dough
Using your hands, form the dough into tablespoon-sized balls and place them on a baking sheet lined with parchment paper. Cover the sheet with plastic wrap and refrigerate for at least 3 hours, or overnight if you have the time. Chilling the dough is essential as it helps the cookies maintain their shape while baking.
Step 7: Bake
Preheat your oven to 350°F (175°C). Once preheated, arrange the chilled dough balls on a baking sheet, spaced a few inches apart. Bake for 10-12 minutes, or until the edges are set but the centers remain soft. This will ensure a chewy texture in your Strawberry Iced Oatmeal Cookies.
Step 8: Cool
After baking, let the cookies cool on the baking sheet for about 10 minutes. This allows them to firm up slightly before transferring. Then, carefully move the cookies to a wire rack to cool completely. This cooling period is critical for achieving the perfect texture before glazing.
Step 9: Ice Cookies
To prepare the icing, mix together 1/4 cup of powdered sugar with enough freeze-dried strawberries and a small amount of water to create a smooth, pourable glaze. Dunk the cooled cookies into the icing, making sure they are well-coated. Place the iced cookies on a wire rack or parchment paper and allow the glaze to set for 1-2 hours before serving.
Strawberry Iced Oatmeal Cookies Variations
Feel free to make these delicious cookies your own with these fun and delightful twists!
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Vegan Option: Replace unsalted butter with coconut oil and use a flax egg for a scrumptious vegan treat. Your guests won’t even notice the difference!
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Gluten-Free: Use a certified gluten-free flour blend in place of all-purpose flour, ensuring everyone can enjoy this cookie sensation!
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Nutty Surprise: Add chopped walnuts or pecans to the dough for an extra crunch. The contrast of textures will make each bite a delightful experience.
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Chocolate Lovers: Mix in chocolate chips or chunks for a rich, sweet twist that pairs perfectly with the strawberry flavor. Who could resist that chocolate-strawberry combo!
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Different Fruits: Swap freeze-dried strawberries with other freeze-dried fruits, such as raspberries or blueberries, for a fruity variation that still delivers on taste.
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Spiced Delight: Include a hint of nutmeg or allspice in addition to the ground cinnamon for a cozy, warming flavor profile that heralds the season.
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Citrus Zing: Add a tablespoon of lemon or orange zest to the dough for a refreshing citrus lift that beautifully complements the strawberries.
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Maple Sweetness: Use maple syrup instead of molasses or honey for a uniquely caramelized flavor that adds a delightful depth to these cookies.
Consider pairing these variations with some homemade vanilla ice cream or enjoy them while sipping on a cup of your favorite coffee. If you love baked goods infused with fresh fruits, you might also enjoy my Mango Strawberry Sunset or creamy Banana Bread Cookies. Happy baking and experimenting!
Storage Tips for Strawberry Iced Oatmeal Cookies
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Room Temperature: Keep your cookies in an airtight container at room temperature for up to 5 days to maintain their chewy texture.
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Refrigeration: If you live in a humid area, store the cookies in the fridge for up to 7 days to keep them fresh and prevent moisture from ruining the texture.
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Freezing: For longer storage, freeze the cookies for up to 3 months. Place them in a single layer, then transfer to a freezer-safe bag. Thaw overnight in the fridge before enjoying.
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Reheating: To restore their freshly baked taste, briefly heat the cookies in the microwave for about 10-15 seconds before serving. Enjoy the delightful flavors of your Strawberry Iced Oatmeal Cookies again!
What to Serve with Strawberry Iced Oatmeal Cookies
These delightful treats are perfect for building a full, memorable meal that satiates sweet cravings while delighting the senses.
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Vanilla Ice Cream: The smooth, creamy texture complements the chewy cookies, creating a delightful contrast in every bite. A scoop on the side transforms a simple snack into a decadent dessert experience.
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Fresh Fruit Salad: Juicy strawberries, ripe melons, and refreshing citrus add brightness and balance to the cookies’ sweetness. This vibrant addition enhances the overall freshness of your meal.
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Iced Lemonade: The zesty, cool drink contrasts beautifully with the cookies, refreshing your palate and enhancing the fruity flavors. Sipping this alongside cookies makes your summer gathering feel truly special.
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Chocolate-Covered Strawberries: Pair these rich, indulgent treats with your cookies for a chocolatey twist. The sweet and tart combination is sure to win hearts at any get-together.
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Herbal Iced Tea: A lightly brewed mint or chamomile iced tea will provide a soothing balance to the sweetness of the cookies. This pairing offers a sophisticated touch to your dessert table.
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Dark Chocolate Squares: The rich bitterness of dark chocolate complements the cookie’s fruity glaze, providing a luxurious flavor experience. Treat yourself to a square after savoring a cookie for a delightful finish.
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Whipped Coconut Cream: Light, fluffy coconut cream adds a tropical vibe to these cookies. It’s a lovely, dairy-free way to enhance the treat without overwhelming its flavors.
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Caramel Sauce: Drizzling a bit of warm caramel sauce over the cookies elevates them to a new level of indulgence. Its buttery richness creates a wonderful harmony with the strawberry icing.
Make Ahead Options
These Strawberry Iced Oatmeal Cookies are perfect for busy home cooks looking to save time! You can prepare the dough up to 24 hours in advance by forming tablespoon-sized balls and refrigerating them. This chilling is essential to maintain the cookies’ shape while baking. Additionally, the icing can be made one day prior and stored in the fridge; just be sure to gently re-mix it before using. When you’re ready to bake, simply preheat the oven and place the chilled dough balls on a baking sheet before baking for 10-12 minutes. With these make-ahead options, you’ll enjoy fresh, chewy cookies that’s just as delicious as if baked the same day!
Expert Tips for Strawberry Iced Oatmeal Cookies
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Chill the Dough: Always refrigerate the dough for at least 3 hours. This crucial step helps the cookies hold their shape while baking, leading to perfectly chewy Strawberry Iced Oatmeal Cookies.
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Measure Flour Carefully: Use the spoon-and-level method to measure flour accurately. This prevents dry or dense cookies that can result from overpacking the flour.
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Fresh Ingredients: Ensure your baking soda is fresh. This ensures sufficient leavening for a perfect rise, giving your cookies that delightful chewy texture.
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Underbake Slightly: For chewy cookies, bake them just until the edges are set while the centers remain soft. They will continue cooking after you remove them from the oven.
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Cool Completely Before Icing: Allow the cookies to cool entirely before adding the glaze. Warm cookies can cause the icing to become too runny, leading to a less appealing appearance.
Strawberry Iced Oatmeal Cookies Recipe FAQs
How do I choose ripe strawberries for icing?
Absolutely! Look for strawberries that are plump, with a vibrant red color and shiny skin. Avoid any that have dark spots all over or dull patches, as these can indicate overripeness or decay. Fresh, ripe strawberries provide the best flavor for making that delicious icing!
What’s the best way to store Strawberry Iced Oatmeal Cookies?
For optimal freshness, store your cookies in an airtight container at room temperature for up to 5 days. If you live in a humid climate, placing them in the refrigerator can keep them fresh for up to 7 days. Just make sure they’re sealed well to prevent moisture from affecting their chewy texture!
Can I freeze the cookies, and if so, how?
Very! To freeze, place your cookies in a single layer on a baking sheet, ensuring they don’t touch each other. Put the sheet in the freezer for about 1-2 hours until they are firm, then transfer them to a freezer-safe bag or container. They will keep well for up to 3 months. Just thaw them overnight in the fridge before enjoying them again, and if you like, pop them in the microwave for a few seconds for that fresh-baked taste!
What should I do if my cookies are too dry?
If you find your cookies are dry, it may be due to too much flour being packed in. Go for the spoon-and-level method when measuring to avoid this! If they are already baked and dry, consider drizzling a bit of the sweet strawberry icing over them or serve with a scoop of ice cream to add moisture back in.
Are these cookies vegan or gluten-free friendly?
Yes! Use coconut oil instead of butter, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), and swap in a certified gluten-free flour blend. These adjustments will allow you to enjoy delightful Strawberry Iced Oatmeal Cookies even if you’re following a vegan or gluten-free diet. Enjoy exploring these options!
Strawberry Iced Oatmeal Cookies: Chewy Goodness for Summer Fun
Ingredients
Equipment
Method
- Brown the butter by melting 1 cup of unsalted butter in a saucepan over low heat. Stir constantly for 5-8 minutes until golden brown. Remove from heat and cool for 20-25 minutes.
- Pulse 2 cups of old-fashioned oats in a food processor until a mix of fine and chunky pieces is formed, about 30 seconds. Set aside.
- In a large bowl, combine the cooled browned butter with 1/2 cup brown sugar and 1/2 cup granulated sugar. Beat with an electric mixer until creamy, about 2-3 minutes. Add 1 large egg and 1 teaspoon vanilla extract, mixing until smooth.
- Whisk together 1 cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and a pinch of salt in a separate bowl. Gradually add to wet ingredients and fold until combined.
- Fold pulsed oats into the cookie dough until evenly distributed.
- Form the dough into tablespoon-sized balls and refrigerate for at least 3 hours.
- Preheat oven to 350°F. Arrange chilled dough balls on a baking sheet and bake for 10-12 minutes until edges are set and centers are soft.
- Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Mix 1/4 cup powdered sugar with freeze-dried strawberries and enough water to create a pourable glaze. Dunk cooled cookies to ice and let set for 1-2 hours.
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