1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.

3. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.

4. In a separate bowl, whisk together the flour, rolled oats, baking soda, and salt.

5. Gradually add the dry ingredients to the wet ingredients, stirring just until a thick dough forms.

6. Scoop tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.

7. Use your thumb or the back of a spoon to press a shallow indentation into the center of each cookie.

8. Fill each indentation with a small spoonful of raspberry jam.

9. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set.

10. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

11. If desired, garnish each cookie with a fresh raspberry just before serving.