Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Combine flour, oats and baking soda.

Combine butter, brown sugar and cane sugar in large bowl of electric mixer; beat until light and fluffy. Add eggs, one at a time beating until well blended; beat in vanilla.

Slowly add flour mixture, beating on low until blended. Fold in white chocolate chips. Gently fold in raspberries by hand.

Drop by rounded tablespoons onto parchment lined sheets.

Bake 12 to 14 minutes until edges are golden, rotate pans after 7 minutes. Cool completely on wire racks.