DIRECTIONS

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, beat together the butter and brown sugar. You can do this by an electric/stand mixer or by hand.
3. Add in the egg and vanilla extract. Mix until combined.
4. Then, add in the dry ingredients: flour, oats, baking soda and salt. Mix until a soft dough forms.
5. Stir in the white chocolate chips & raspberries. Mix until the white chocolate chips & raspberries are evenly distributed throughout the dough.
6. Scoop about 1 1/2 – 2 tablespoons worth of dough at a time and roll the dough into balls. These cookies will spread in the oven so make sure to leave at least 2-3 inches in between each cookie.
7. Bake for 10-12 minutes or until the edges have goldened. Let cool on the baking sheet for at least 10 minutes before you transfer them to a wire cooling rack.