Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in the rolled oats until evenly distributed in the dough.
Using a tablespoon, scoop out about 2 tablespoons of dough and roll into balls. Place the dough balls on the prepared baking sheets about 2 inches apart.
Use your thumb or the back of a spoon to make an indentation in the center of each dough ball, creating 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 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.