Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.

In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until the mixture is light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is well combined.

In a separate medium bowl, whisk together the all-purpose flour, old-fashioned rolled oats, baking soda, ground cinnamon, and salt until evenly distributed.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.

Fold in the finely chopped dried strawberries until they are evenly distributed throughout the dough.

Drop rounded tablespoons of dough (or use a 1.5-inch cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden brown and the centers appear set. Cookies may still look soft in the middle.

Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. It's crucial for the cookies to be fully cool before icing.

If using fresh strawberries for puree: Hull and chop 1/2 cup of fresh strawberries. Blend until smooth. Strain the puree through a fine-mesh sieve to remove any seeds.

In a medium bowl, whisk together the sifted powdered sugar and 2 tablespoons of milk (or heavy cream).

Gradually add the strawberry puree (or freeze-dried strawberry powder if using) and additional milk/cream, 1 teaspoon at a time, until you achieve a smooth, pourable but thick icing consistency. You may not need all the liquid.

Add a few drops of red food coloring, if desired, to enhance the pink hue of the icing.

Once the oatmeal cookies are completely cooled, spoon or drizzle the prepared strawberry icing over each cookie. For a neater look, you can spread the icing with the back of a spoon.

Allow the icing to set at room temperature for about 30-60 minutes before serving or stacking to prevent sticking.