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 in the dough.
Roll the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart.
Using your thumb or the back of a spoon, make an indentation in the center of each dough ball to form a small well.
Fill each indentation with about 1/2 teaspoon of strawberry jam.
Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers are set.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.