3. In a large mixing bowl with a handheld mixer or with a stand-up mixer fitted with the paddle attachment cream the butter with the light brown and granulated sugar for about two minutes until creamy.
4. Add the dry ingredients to the wet ingredients and mix until just combined then fold in the white chocolate chips followed by the raspberries. To keep the raspberries from breaking apart completely, it's important that you mix them in as gently as possible.
6. Bake for 9-10 minutes until the cookies are slightly browned around the edges then remove from oven. Allow the cookies to rest on the pan for five minutes prior to transferring to a wire cool rack to cool completely.