• Brown the butter in a sauce pan. Do not brown the butter too much – we don’t want it dark, just golden.
• Pour the butter into a large bowl allowing it to cool for 20-25 minutes. Be sure to scrape all of the brown bits from the pan.
• Pulse the oats in a food processor and set aside.
• In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
• Once the butter is cool to the touch, add the brown sugar and granulated sugar. Whisk to combine, about 1 minute.
• Add the egg, vanilla, and molasses whisking to combine well.
• Add the dry ingredients and the pulsed oats to the bowl. Mix together without over mixing.
• Chill the dough for 1 hour - over night.
• Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
• Scoop the dough using an ice cream scoop and place on the prepared cookie sheet.
• Bake one sheet at a time in the center of the oven for 10 to 11 minutes.
• Cool completely before adding the icing.

Icing

• Whisk together powder sugar, cherry syrup, vanilla bean paste, and milk. Mix until well combined. The icing should be thick.
• Dip the top of each cookie gently into the icing covering the cookie and place back on the try to cool and harden.