Start by melting 10 tablespoons of unsalted butter in a medium saucepan over medium heat for about 5-7 minutes.

Pulse ½ cup of old-fashioned oats in a food processor until you achieve a mix of fine crumbs and larger bits.

In a large mixing bowl, combine the cooled brown butter with 1 cup of brown sugar and 1 cup of granulated sugar, whisk until well blended. Add in 1 large egg and 1 teaspoon of vanilla extract, mixing until smooth.

In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of cinnamon, and ½ teaspoon of salt. Fold these dry ingredients into the wet mix.

Gently fold the dry ingredient mixture into the wet batter, add in the pulsed oats and mix until just combined.

Scoop the dough into uniform balls using a cookie scoop and chill the dough in the refrigerator for at least 3 hours.

Preheat your oven to 350°F (175°C) and bake the cookies for about 10 minutes, watching for edges to set.

Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. Prepare the icing by mixing grounded freeze-dried strawberries; dunk the cooled cookies in the glaze.