Mix the dry ingredients

1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream the butter and sugars

1. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until just combined.

Combine the ingredients

1. Add the dry ingredients to the wet ingredients and mix on low speed until almost combined. Fold in the rolled oats, chocolate chips, and raisins until evenly distributed. Avoid overmixing to keep the cookies soft and chewy.

Shape and chill the cookie dough

1. Scoop the dough into evenly sized balls and place them on a parchment-lined baking tray. Refrigerate for 1 hour to help the cookies hold their shape during baking.

Air Fry the Cookies

1. When ready to cook, arrange the chilled cookie dough balls in your air fryer basket, leaving space between each cookie.
2. Air fry the chilled cookie dough at 170°C/325°F for approximately 7 minutes, working in batches. Leave enough space between the cookies to allow them to spread.
3. The cookies are ready when the edges are lightly golden and set, but the centers still look soft. They will continue to firm up as they cool.

Let the Cookies Cool

1. Allow the cookies to rest in the air fryer basket for 5 minutes before carefully transferring them to a wire rack. Repeat with the remaining cookie dough.

Oven Method

1. Preheat the oven to 190°C/375°F. Arrange the chilled cookie dough balls on a parchment-lined baking tray, leaving space between each cookie. Bake for 8–10 minutes, until the edges are just set. Allow the cookies to cool briefly before transferring them to a wire rack.