In a medium saucepan, combine sugar, milk, and butter over medium heat. Stir continuously for 1 minute until the mixture reaches a gentle boil and the sugar is completely dissolved.

Remove from heat and add softened cream cheese into the hot mixture. Stir vigorously until the cream cheese melts and combines smoothly.

Incorporate the strawberry jam and vanilla extract into the smooth cream cheese mixture. Stir well to evenly distribute.

Gently fold the quick oats into the creamy mixture using a spatula or wooden spoon until fully coated.

Prepare a baking sheet lined with parchment paper. Drop spoonfuls of the mixture onto the lined sheet, spaced apart.

Allow the cookies to sit at room temperature for about 30 minutes to firm up.

Once firm, transfer to an airtight container. They can be stored at room temperature for up to 5 days.