Megan Sheley Wellness

Rinse your raspberries and dry gently with paper towel and leave out to dry entirely before using (moisture will make your cookies cook differently). Preheat oven to 350°F and line two baking sheets with parchment paper. In a medium bowl, combine your flour, salt, baking soda, and baking powder and set aside. In a larger bowl, add in both of your sugars and your butter and mix with a hand mixer until fluffy - 1.5 - 2 minutes. Add in your egg and vanilla and mix until until combined. Pour in your dry ingredients that you had set aside, mix with your hand mixer but do NOT over mix (this will make the dough more dense than fluffy). Pour in your white chocolate chips and fold in with a spatula. Roughly chop your DRY raspberries and pour in to your dough, roughly chop your dehydrated raspberries and pour in. Fold in the berries (try not to completely smoosh your fresh berries as you want some chunks in there). Use a cookie scoop to form a little larger than golf ball sized scoops and place dough onto baking sheet. Add a few more white chocolate chips on top for good measure. Bake for 10 minutes and check for doneness (everyone’s oven is a little different). Return to oven for 2-3 more minutes if you want them a bit more done. Let cool for 10 minutes on tray and then transfer to plate or cooling rack. Enjoy while warm if you know what’s good for you.