Stir in oats and then strawberries. Chill dough for at least 30 minutes.
Measure even scoopfuls of dough onto a greased or nonstick cookie sheet.
Bake 10-12 minutes or until cookies have browned on edges and are set in the middle. Leave on cookie sheet for about 3-4 minutes before removing to wire rack to cool completely.
Notes
Use freeze-dried strawberries for flavor oomph and to cut out the extra water content from fresh berries.
I like using quick oats for these for a tender texture. If you want a little more nuttiness and crunch, use rolled oats. Either will work though.
Chill dough for at least 30 minutes before scooping.