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.