Prep the air fryer: Preheat to 320°F (160°C) for 3–5 minutes. Line the basket with a piece of air fryer–safe parchment or a light coat of cooking spray. Leave small gaps around the edges for airflow.

Cream the butter and sugars: In a mixing bowl, beat 1/2 cup softened unsalted butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until light and creamy, about 2 minutes.

Add the wet ingredients: Beat in 1 large egg and 1 1/2 teaspoons vanilla extract until smooth and slightly fluffy.

Combine dry ingredients: In a separate bowl, whisk 3/4 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt.

Bring the dough together: Add the dry mixture to the wet ingredients and mix just until combined. Fold in 1 1/2 cups old-fashioned rolled oats and 3/4 cup raisins. The dough should be thick but scoopable.

Chill briefly (optional but helpful): If the dough feels very soft, refrigerate for 15–20 minutes. Chilling helps the cookies keep their shape in the air fryer.

Portion the cookies: Scoop 1 1/2-tablespoon mounds (about a rounded cookie scoop) and gently flatten each to about 1/2 inch thick. Leave at least 1 inch between cookies in the basket.

Bake the first batch: Air fry at 320°F for 6–8 minutes. Start checking at 6 minutes. The cookies are done when the edges are lightly golden and the centers look just set.

Rest in the basket: Let cookies cool in the basket for 3–4 minutes to firm up, then transfer to a rack. They’ll continue to set as they cool.

Repeat with remaining dough: Refresh the parchment if it darkens, and continue baking in batches. If your air fryer runs hot, reduce the time by 1 minute for later batches.