Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Beat in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the rolled oats until evenly distributed throughout the dough.
Using a tablespoon, scoop out dough and roll into balls. Place the balls on the prepared baking sheets about 2 inches apart.
Use your thumb or the back of a teaspoon to make an indentation in the center of each dough ball.
Fill each indentation with about 1/2 teaspoon of strawberry jam.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers are set.
Remove from oven and allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.