Preheat the oven to 180° C.
In a large mixing bowl, combine the flour, rolled oats, baking powder, bicarbonate of soda and salt. In a separate bowl, whisk the butter and sugars using an electric whisk until light and fluffy. Gradually add the beaten egg by the tablespoon whilst whisking simultaneously. Fold in the flour mixture until combined.
Take small tablespoons of the mixture and roll into balls. Line and grease two baking trays and arrange the balls of dough, spaced well apart. Flatten each ball a little and stud with pieces of the raspberries.
Bake for 10-12 minutes.
Remove from the oven and allow to rest on the trays for 5 minutes before removing to cool completely on a wire rack. Arrange in a lined baking dish when ready to serve.