Preheat oven to 350℉.
Prepare dry ingredients. In a large bowl combine flour, baking soda, baking powder and set aside.
In the bowl of a stand mixer, cream together softened butter with the sugar and brown sugar on high speed until light and fluffy; about 2-3 minutes.
Reduce speed and add eggs, one at a time, and the vanilla to the creamed butter. Mix until well combined.
Reduce speed to lowest setting and slowly add dry ingredients until combined.
Add white chocolate chips and chopped pecans. Stir until combined.
Use a rubber spatula to gently fold the chopped raspberries into the dough. Don't over mix or the red color from the raspberries will run throughout the dough. They will still taste yummy but when baked the dough will take on an odd blue hue.
Use a large cookie scoop and place scoops of dough about 2 inches apart on cookie sheets lined with silat liners or parchment paper.
Bake for 12-15 minutes until lightly golden along the edges, don't overtake them.
Remove cookies from oven and allow them to cool for 8 minutes on the cookie sheet.
Use a spatula and transfer the cookies to a cooling rack and allow them to cool completely to room temperature.
Store cookies in an airtight container for up to 3 days.
