Brown the butter by melting 1 cup in a medium saucepan over low heat until golden brown, about 5-8 minutes. Remove from heat and cool for 20-25 minutes until warm.

Pulse 2 cups of old-fashioned oats in a food processor until you achieve a mix of fine and chunky textures.

In a large mixing bowl, combine the cooled browned butter with 1 cup of brown sugar and 1/2 cup of granulated sugar. Mix until creamy, then add 1 large egg and 1 teaspoon of vanilla extract.

In a separate bowl, whisk 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt.

Fold the dry ingredients into the wet mixture, adding the pulsed oats until no visible flour remains.

Portion the dough into tablespoon-sized balls and refrigerate for at least 3 hours or overnight.

Preheat the oven to 350°F (175°C) and bake the chilled dough balls on parchment-lined sheets for 10-12 minutes until edges are set.

Cool the cookies on the baking sheet for 10 minutes before transferring to a cooling rack.

Prepare icing by blending freeze-dried strawberries with powdered sugar and water. Dunk cooled cookies into the glaze and allow to dry for 1-2 hours.