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Preheat the oven to 375°F. Line a baking sheet with parchment. Have on hand a greased offset spatula and a large-handled wooden spoon or greased cannoli molds if you plan to make filled cookies.
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In a large mixing bowl, mix together the flour, oats, brown sugar, and salt. Mix in the melted butter. Add the egg and vanilla and mix to combine.
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Drop the dough by the heaping teaspoonful (or use a teaspoon scoop) onto the prepared baking sheet, leaving 4 inches between each. It’s best to bake no more than three of these at a time. Press the balls of dough to be 1/2 ̋ thick.
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Bake for 6 to 8 minutes, until the cookies are flat and bubbly-looking; the centers should be golden brown and the edges a bit darker. Remove from the oven and let sit on the pan for 3 minutes, until you can get under the cookies with a thin spatula without tearing them. Roll the cookies around the molds or spoon, then transfer to a rack to finish cooling completely. Repeat until all of the cookies are baked.
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To make flat cookies, transfer the cookies to a rack after their 3-minute wait and allow to cool.
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For the filling: Place the freeze-dried fruit and confectioners’ sugar in the bowl of a food processor. Pulse until the mixture is deep pink. Whisk through a mesh strainer to remove any lumps or seeds.
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In a medium bowl, combine the cream cheese and butter until smooth. Add the fruit/sugar mixture and vanilla, mixing until smooth. Place in a piping bag fitted with a 1/2 ̋ round tip and use to fill the shaped cookies.
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Filled cookies should be eaten on the day they're made; flat cookies can be stored in a cool, dry, airtight container for up to 5 days.
