Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt.

In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.

Add the egg and vanilla extract to the butter mixture, mixing until well combined.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Fold in the crushed freeze-dried strawberries, rolled oats, and white chocolate chips until evenly distributed.

Using a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.