Cream the butter and sugars together.  Mix in the eggs, vanilla, and raspberry jam.

In a separate bowl, whisk together rolled oats, flour, baking powder, baking soda, and salt.  Gently stir in the freeze-dried raspberries and white chocolate chips.

Add these dry ingredients to the wet ingredients.

Measure out two tablespoons of dough and roll them into balls.  Place the dough balls onto parchment paper-lined baking sheets.

Place the cookies into the fridge to chill for 30 minutes.  Heat the oven to 375 degrees.

Bake for 12-15 minutes.  The cookies should be just turning golden brown.  They may still be a little soft in the middle but set.

If you want to add a pop of flavor and color to your cookies, sprinkle a few white chocolate chips and some chopped freeze-dried raspberries to the top of each one while they are still hot, then pop them back into the oven for another minute until the toppings are more baked in.