Preheat oven to 180C/350F. Line a large cookie sheet with parchment paper and set aside.
Cream together the butter and sugar. Add the milk then add the two flours and then stir through the vanilla extract. Fold through the chocolate chips and raspberries.
Roll into 12 balls and place them on the lined sheet.
Bake for 12-15 minutes or until firm around the edges. Let the cookies cool completely before serving.
Notes
TO STORE. Store raspberry cookies in a sealed container at room temperature for up to three days. They also stay fresh in the refrigerator for up to a week.TO FREEZE. You can wrap each raspberry cookie with baking paper, put them in freezer-safe bags, and freeze them for up to six months.