Chewy Marmalade Oatmeal Cookies
Updated March 1, 2026
- Total Time
- 25 minutes, plus cooling
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup/95 grams marmalade, any large pieces of peel chopped
- ½cup (1 stick)/113 grams unsalted butter, melted
- ½packed cup/110 grams light or dark brown sugar
- 1½teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon fine sea or table salt
- 1cup/125 grams all-purpose flour
- 1½cups/120 grams rolled oats
Nutritional analysis per serving (24 servings)
99 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 1 gram protein; 55 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Line two baking sheets with parchment paper.
- Step 2
In a large bowl, whisk together marmalade, butter, sugar, baking powder, baking soda and salt until the marmalade is smooth.
- Step 3
Using a flexible spatula, stir in the flour and oats, mixing until the flour is well incorporated and there are no more streaks of white. It will be a thick batter.
- Step 4
Place heaping tablespoonfuls of the batter onto the baking sheets, spacing them evenly apart. Bake until the cookies are golden at the edges but still soft in the center, 9 to 13 minutes. Transfer pans to wire racks to cool.
Private Notes
Comments
Saw this recipe and had to make immediately because I’m a marmalade fanatic (just wait till your forties, haters). Enough Robertson’s Seville Orange in the fridge for one batch. So fast, so easy, so chewy. Perfect cookie for a quick! 5 stars.
I made as written. I used good orange marmalade but did not get much citrus flavor. I like the idea of adding citrus to oatmeal cookies so I will try again. I think white sugar would allow more orange flavor to come through - the molasses in the brown sugar overwhelms. I also will add orange zest and/or chopped up candied orange peel.
I really like this recipe! I used homemade Meyer lemon marmalade and added some chopped candied ginger to the batter. I also put little dab of marmalade on top of each ball before baking. I think this helped give a more distinctive marmalade flavor.
I made these yesterday following the recipe exactly. I made a few test cookies first and found them to be a little bland. The balance of the dough, I added chopped pecans and cinnamon. That gave a bit more flavor. The orange flavor didn't come through very well so next time I will add orange zest as well. Good basic cookie.
I haven't made these yet but I was wondering about no egg in the recipe. I would have thought an egg would be needed to "bind" the dry with the butter and marmalade.
I just made these cookies in two sizes: tablespoon and teaspoon size. The cookies do spread, so the tablespoon sized cookies are pretty large. The teaspoon size are better I believe for a buffet table as they are not a big “commitment.” They are very good. Mine were almost lacy. Maybe I should chill the cookies prior to baking so the middle is more of a “belly,” but they are nicely chewy — and crispy on the edges, so a very nice texture and taste. I used the light brown sugar so the orange flavor would come through better. Nice recipe and a fun choice for a group.