Preheat your oven to 350°F (175°C).

In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.

Beat in the egg and vanilla extract until well combined.

In another bowl, whisk together the flour, oats, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Gently fold in the raspberries.

Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.